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4,035 recipes found.
Seonkyoung Longest's Thai-Style Shrimp Pineapple Fried Rice
Thai-style fried rice with shrimp marinated in lime, fish sauce, and chopped chili, stir-fried with sweet pineapple, and topped with crushed peanuts and cilantro
Kim Ho-yoon's Myeongran Sundubu Jjigae
A refreshing and clean sundubu jjigae made without meat, using myeongran (pollock roe) and clams to create a savory broth.
Lee Hye-jung's Seaweed Stem and Cucumber Muchim
A spicy seaweed stem fresh salad with a sweet and tangy seasoning and crunchy cucumber
Ttukdak Hyung's Fine Dining Dakdoritang
A fine-dining dakdoritang with a spicy broth made from oven-roasted chicken drumsticks, carrot, and cheongyang chili pepper blended into a sauce.
Maeil Matna Buffalo Tortilla Roll
A protein-packed tortilla roll made by stir-frying chicken breast and chickpeas in a spicy sauce, rolling them in a tortilla, and frying until crispy.
Maeil Matna Doenjang Jjigae
A basic doenjang jjigae made by dissolving doenjang and gochujang in a golden ratio into a deep broth simmered with anchovies, kelp, and shiitake mushroom stems.
Maeil Matna King Oyster Mushroom and Quail Egg Jangjorim
A side dish made by simmering chewy king oyster mushrooms and quail eggs in a soy sauce seasoning based on vegetable broth, resulting in a non-salty, springy texture.
Maeil Matna Smile Potato Fries
A crispy, cute smile-shaped fried snack made by mixing mashed potatoes with breadcrumbs and starch, perfect for kids.
Kim Jin-soon's Saeujeot Muchim
A rice-stealing seasoned jeotgal that neutralizes the saltiness and fishiness of saeujeot with lemon-lime soda, creating a savory and spicy mix.
Chinese Cuisine Witch's Blue Dragon Sauce
A Chinese-style all-purpose blue sauce made by pouring hot oil over aromatic vegetables to extract their flavor and then cooking off the moisture.
Kim Jin-soon's Gochujang Mapo Tofu
Mapo tofu stir-fried with doenjang and gochujang seasoning instead of doubanjiang, tailored to Korean tastes with a spicy and savory flavor.
Seonkyoung Longest Orange Chicken
A dish of thinly sliced chicken breast seared until golden and coated in a sweet-tart sauce made with fresh orange juice.