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1,113 recipes found.
Yeo Kyung-rae's Three-Seafood Rice Cracker Soup
A heavenly dish that delights the eyes, nose, and palate! A rich, luxurious seafood sauce poured over crispy fried glutinous rice crackers.
Solo Cooking God's Ham and Cabbage Stir-Fried Jjamppong
A no-broth Chinese-style stir-fried jjamppong ramen with canned ham and crisp vegetables, intensely charred to maximize smoky flavor
Solo Cooking God's Bibimbap Gimbap
A delicious street food dish featuring crispy, juicy pan-fried dumplings paired with a tangy-sweet, spicy cabbage salad seasoned with a secret zero-soda sauce
Solo Cooking God's Miso Udon
A miso udon boiled in a Japanese restaurant-style broth with plenty of pork and napa cabbage, based on soybean paste and gochujang.
Jung Ho-young's Tomato Motsunabe
A rich and savory fusion hot pot featuring fragrant offal and beef brisket, perfectly balanced with the bright, umami-rich flavor of tomatoes.
Hwang Jin-sun's Seafood Ulmyeon
A warm and savory traditional Chinese-style Korean noodle dish with various vegetables and fresh seafood, thickened with starch.
Hwang Jin-sun's Baek Jjamppong
A white jjamppong that uses Santan liquid sauce to create a rich, savory broth without complicated stock preparation
YOOXICMAN's Napa Cabbage Pesto-Stuffed Pork Loin
A fusion pork loin roast generously stuffed with a Korean-style pesto made from fragrant napa cabbage, abundant garlic, savory sesame oil, and toasted sesame seeds, slowly baked to perfection.
Kim Dae-seok Black Sesame Dressing Tofu Salad
A tofu salad made with tofu, black sesame, and vinegar, featuring a rich black sesame dressing.
Jung Ho-young's Acorn Jelly Cold Soup
A refreshing summer cold soup made with briefly blanched acorn jelly for a chewy texture, served in a sweet, tangy, and spicy cold noodle broth with cucumber, chili peppers, and kimchi garnish.
Yoon Yi-ryeon's Baechu Namul
A mild namul made by blanching thinned-out napa cabbage or eolgari cabbage and tossing it with soup soy sauce and sesame oil.
Yoon Yi-ryeon's Spicy Cabbage Pancake
Cabbage seasoned with salt, mixed with Korean hot chili peppers, red chili peppers, and scallions for a spicy kick, then coated in a flour batter and pan-fried until crispy.