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563 recipes found.
Yoon Yi-ryeon's Buchu Kimchi
Kimchi made by mixing garlic chives with a rich anchovy fish sauce and thin starch paste seasoning, eaten both fresh and fermented.
Ttukdak Hyung's Sari Gomtang Oyster Jjamppong
A spicy and deep-flavored Sari Gomtang oyster jjamppong made by boiling Sari Gomtang noodle soup powder with fresh oysters and crunchy vegetables.
Ttukdak Hyung's Seasoned Oysters
Fresh oysters, crunchy radish, and fragrant garlic chives are tossed with gochugaru, perilla oil, maesil extract, and more for a spicy-sweet seasoned oyster dish that whets the appetite.
Aha Bujang's Spicy Ugeoji Sundae Gukbap
A spicy sundae gukbap made with a rich broth from pork back bones, savory doenjang seasoning, and boiled ugeoji
Aha Bujang's Southeast Asian-Style Stir-Fried Ramyun
Stir-fried instant ramyun with shrimp, egg, and vegetables, finished with a chili vinegar sauce for extra savoriness
Kim Milan's Butter-Poached Salmon with Pan Hollandaise Sauce
A premium salmon dish featuring salmon gently cooked in low-temperature butter-water and finished with a hollandaise sauce made directly in a pan without a bain-marie.
Kim Milan's Lemon Butter Sauce
A refreshing and smooth all-purpose lemon butter sauce that pairs beautifully with fish, pork, and chicken.
Seonkyoung Longest's Kimchi Shengjianbao
Crispy and moist pan-fried kimchi dumplings with a fluffy yeast dough, inspired by Shanghai-style shengjianbao.
Seonkyoung Longest Eggslut Sandwich
A croissant sandwich filled with soft scrambled eggs, maple-glazed bacon, and chives
Kang Leo's Guangdong-Style Moist Chicken Sujeot and Garlic-Ginger Sauce
A tender, juicy chicken dish cooked gently in a fragrant broth infused with turmeric and green onion, achieving a sous-vide-like texture without boiling.
Hwang Jin-sun's Stir-fried Scallops with Chives
A super-fast Chinese dish that captures the fragrant, tender seasonal chives and chewy scallops, stir-fried in hot oil for just 3 minutes with a smoky wok flavor.
Yoon Yi-ryeon's Sweet Potato Stem Kimchi
A traditional kimchi made by briefly blanching sweet potato stems to preserve their crunch and mixing them with a seasoning of apple and dried chili peppers.