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4,035 recipes found.
YOOXICMAN's Brisket Janggwi Gukgaejang
A rich, hearty restaurant-style gookgaejang made with the deep flavor of beef brisket and janggwi, seasoned with homemade chili oil paste.
YOOXICMAN's Daegu Dongin-dong Jjim Galbi
A fiery, pungent beef stew from Daegu, packed with garlic and chili powder for an unforgettable bold flavor.
This Man's Cook Shrimp Zucchini Stir-fry
A savory side dish that prevents zucchini from becoming mushy by pre-salting it, and uses whole shrimp instead of shrimp paste for a richer flavor—perfect as a rice-boosting side dish.
This Man's Cook Galbi Tang Kimchi Jjim
An ultimate super simple kimchi jjim made by using a store-bought galbi tang pack as the broth and meat base, simmered with fresh kimchi.
This Man's Cook Soybean Sprout Bulgogi
A high-value recipe featuring plenty of crisp soybean sprouts stir-fried with thinly sliced pork belly in a spicy-sweet homemade sauce, delivering rich flavor and satisfying texture.
This Man's Cook Microwave Doubanjiang Tofu Stew
A super simple tofu stew made in just 4 minutes using only a microwave—removes moisture from soft tofu and tops it with a thick, savory sauce for a quick, satisfying dish.
This Man's Cook Old Kimchi Pork Belly Stir-Fry
A premium rice side dish made by washing off the seasoning from aged kimchi, sautéing it in rich pork fat, then quickly stir-frying with a spicy-sweet sauce over high heat.
This Man's Cook Spicy Pork Belly Stir-Fry
Pan-fried pork belly is first cooked until crispy to remove excess fat, then tossed with a spicy homemade sauce and crisp vegetables for a delicious meat dish.
This Man's Cook Gombchi Kimchi Jjigae
Perfectly eliminates fishy odor using doenjang and gochujang, while utilizing the entire broth from canned mackerel to create a deep, rich soup flavor.
This Man's Cook Cucumber Salad
Quickly pickled fresh cucumbers with a crisp texture, seasoned with gochujang and chili powder for a spicy-sweet flavor, inspired by Kim Soo-mi's classic cucumber salad
This Man's Cook's Pickled Chili
Traditional method of pickling chili with perfect saltwater temperature and double boiling, ensuring crispness throughout the year
Kim Dae-seok's Eomuk Kongnamul Japchae
A super simple japchae where the glass noodles are coated with oil while boiling to prevent sticking, and crunchy soybean sprouts and chewy fish cakes are quickly stir-fried with a special seasoning sauce.