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4,035 recipes found.
Kim Dae-seok's Acorn Kimchi Jeonbyeong
A delicious jeonbyeong made by rolling up a chewy acorn dough filled with spicy and savory stir-fried meat kimchi filling, enhanced with glutinous rice flour for extra texture.
Kim Dae-seok's Yangmiree Jorim
A chewy and savory yangmiree jorim made by coating dried yangmiree with potato starch, pan-frying until crisp, then simmering in a special soy sauce marinade.
Kim Dae-seok's Chili Soybean Paste Aging
A traditional chili soybean paste with deep flavor, rapidly aged in just 10 days by deeply blending yellow croaker soybean paste and shrimp paste, enhanced with glutinous rice paste.
Kim Dae-seok's Perilla Seed and Bean Sprout Salad
A healthy side dish featuring crunchy perilla seeds and crisp bean sprouts, seasoned with fermented soybean paste and marinated onion for a rich, savory flavor.
Kim Si-hyun's Beef Short Rib Spring Onion Doenjang Jjigae
A rich, savory stew made by sautéing doenjang in the hearty fat of beef short ribs, then adding crisp spring onions for a deep, satisfying flavor.
Kim Dae-seok's Semi-Dried Pollock Gangjeong
A premium dish featuring tender, boneless cod fillets fried to a crisp in a sweet-savory homemade soy sauce glaze enhanced with half a spoon of vinegar for depth and flavor.
Kim Dae-seok's Dried Onion Muchim
A delicious, spicy-sweet side dish made by marinating homemade dried dried onion in a crisp, chewy texture—perfect as a rice-boosting accompaniment
Kim Dae-seok's Clam and Shepherd's Purse Doenjang Soup
A refreshing doenjang soup made by pounding shepherd's purse with doenjang and minced garlic to enhance flavor, then simmered with clams and dried anchovy-kombu broth.
Kim Dae-seok's Fresh Cod Jiritang
Blanch fresh cod in hot water to remove fishy odor, then simmer with a clean, clear broth enhanced with soy sauce and salted shrimp for a refreshing, savory flavor.
Chinese Witch's Sichuan-Style Kimchi Bibim Noodles
A tangy and sweet kimchi bibim noodle dish with a distinctive Sichuan-inspired flavor, enhanced by doubanjiang and Sichuan pepper oil.
Chinese Cuisine Witch's Sundubu Jjigae
A spicy sundubu jjigae made by stir-frying meat and gochugaru in oil to enhance the flavor.
Chinese Cuisine Witch's Samgyeopsal Deopbap
A rice bowl that makes use of leftover pork belly and fridge vegetables, enhanced with green onion oil and a starch slurry for flavor and texture.