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49 recipes found.
Jang Ho-jun's Burdock Rice with Wild Chive Sauce
A delightful one-bowl dish of savory burdock rice easily made in a rice cooker, served with a fragrant and spicy wild chives seasoning sauce.
Shin Dong-min's Amberjack Head Stew
A moist and tender amberjack head stew simmered without any fishy odor, using a sweet and savory Japanese-style seasoning.
This Man's Cook Egg-Roll Rice Ball
A delightful rice ball made by rolling thin rice rolls seasoned with sesame oil around colorful vegetables and meat sticks, wrapped in a thick, savory egg mixture.
Ttukdak Hyung's Gimbap Hot Bar
An innovative gimbap hot bar made by frying together gimbap fillings and a fish cake dough made from cod, squid, and shrimp.
Yoon Yi-ryeon's Burdock Root Muchim
A burdock kimchi-style muchim made by thinly julienning raw burdock root and tossing it in a spicy-sweet sauce without braising, resulting in a crisp texture.
Jung Ho-young's Salmon Simmered in Sweet and Savory Soy Sauce
A Japanese-style salmon simmered in a rich, sweet-savory soy sauce with radish, burdock root, and konjac, resulting in deep umami flavor and a glossy finish.
Okjubu's Braised Burdock Root
A super-simple side dish that lasts a week, braised in a savory-sweet base of soy sauce and oyster sauce.
Aha Bujang's Homemade Tonkotsu Ramen
Authentic tonkotsu ramen topped with pork belly chashu tied with string and braised, soft-boiled seasoned egg, and braised burdock root, all in a house-made pork bone broth
Kim Dae-seok's Burdock Root Kimchi
A unique and delicious burdock root kimchi that preserves the crisp texture and naturally sweet aroma of burdock root, steamed for exactly 5 minutes in a steamer and then mixed with a spicy, savory seasoning.
Delicious Slow-Aging Burdock Root Doenjang-guk
A Korean reinterpretation of Japanese tonjiru, this burdock root doenjang-guk combines burdock, pork, and doenjang for a deep, nourishing winter soup.
Kang Leo's Barley Carp Rice Bowl
A unique rice dish where seasoned rice with crisp pickled vegetables and fragrant perilla oil is stuffed into cleaned barley carp, then lightly grilled with a torch for a smoky aroma.
Okjubu's Tteongguri Gimbap
A unique and chewy gourmet gimbap stuffed with various fillings inside whole fish cake