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1,113 recipes found.
Eonam Teacher's Sundae Bokkeum
A 15-minute sundae bokkeum that brings out sweetness by evaporating vegetable moisture in a dry pan and stir-frying with a spicy sauce.
Kim Jin-soon's Stir-fried Cuttlefish
Stir-fried cuttlefish that is briefly blanched in cooking wine to lock in moisture, then stir-fried dry using the blanching liquid in the sauce
Kim Jin-soon Songtan Budae Jjigae
Songtan-style budae jjigae with deep, restaurant-quality broth using Sari Gomtang ramyun soup powder and ground beef
Seonkyoung Longest's Cabbage Street Toast
Korean street toast with a vegetable egg omelet plus sugar, ham, cheese, ketchup, and mayonnaise
Seungwoo Dad's Old-Fashioned King Pork Cutlet
A nostalgic old-fashioned king pork cutlet made by coating thinly pounded pork loin in homemade wet breadcrumbs, deep-frying until crispy, and serving with a smooth roux-based sauce.
Ttukdak Hyung's Beef Karaage Donburi
A unique Japanese-style rice bowl with thinly sliced beef fried until crispy, tossed with crunchy shredded cabbage and a sweet-salty mayo sauce.
Ttukdak Hyung's Sari Gomtang Jjamppong
A super simple jajangmyeon-style jjamppong made by stir-frying seafood and vegetables in a spicy, savory sauce and adding them to store-bought sari gomtang ramen for a rich, smoky flavor.
Baek Jong-won's Pork Ginger Stir-fry
A Japanese shogayaki recipe where thinly sliced pork leg meat is spread and fried in a pan, then simmered in a fragrant ginger-soy sauce.
Lee Won-il's Water Parsley Pork Backbone Kalguksu
This nourishing kalguksu features a rich and savory pork backbone broth topped with a deep-flavored special stir-fried seasoning made with animal fat and three types of chili powder, plus fragrant water parsley.
Lee Yeon-bok's Simple Napa Cabbage Stir-fry
This is a quickly stir-fried dish made by briefly blanching sweet baby napa cabbage in salted water, then stir-frying it with dried shrimp and chicken stock for deep umami flavor.
Lee Yeon-bok's Hwagwotuk Ddeopbap
A hearty rice bowl dish that replicates the deep, savory flavor of Chinese restaurant-style jajangmyeon using common pantry ingredients—namely, regular soybean paste instead of fermented soybean paste (chunjang).
Lee Yeon-bok's Nangja Wan-sa
A nostalgic upscale Chinese dish featuring tender, juicy meat dumplings and fresh vegetables