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623 recipes found.
Kim Jin-soon's Braised Potatoes
Banchan shop-style braised potatoes made by salting potatoes to remove starch, then pan-frying and simmering them in a sweet and salty sauce.
Kim Jin-soon's Cheese Gyeranmari
A savory cheese gyeranmari made by seasoning with minced vegetables and seasonings, then adding cheddar and mozzarella cheese and pan-frying in butter
Yoon Yi-ryeon's Ojingeo-bokkeum (Stir-fried Squid)
A stir-fried squid dish that uses minimal vegetables, quickly stir-frying squid and chili peppers in a rich sauce to bring out savory depth and spiciness.
Maeil Matna Swirly Potato Fries
A potato snack made by mixing boiled potatoes with egg, starch, and Parmesan, then piping into spiral shapes and frying until crispy.
Yoon Yi-ryeon's Braised Aged Kimchi
A nostalgic lunchbox side dish made by gently simmering aged kimchi in rice water or anchovy dash broth without stir-frying.
Kim Jin-soon's Squid and Radish Soup
A squid and radish soup that brings out tender squid and a refreshing broth by stir-frying thick radish in cooking oil and sesame oil, then adding the squid later.
Maeil Matna Tuna Sundubu Jjigae
A super simple stew made by creating chili oil with scallion-infused oil and gochugaru, then simmering canned tuna, sundubu, and egg until rich and flavorful.
Kim Jin-soon's Jeyuk Bokkeum
A hit restaurant-style jeyuk bokkeum that first browns the pork to eliminate any off-flavors, then stir-fries it intensely with a golden-ratio all-purpose sauce.
Jung Ji-sun's Dried Tofu Skin Muchim
A Chinese-style delicacy of dried tofu skin cut like noodles, tossed with cucumber and celery in a spicy-sour special lajiao sauce.
Yoon Yi-ryeon's Sundubu Jjigae
A sundubu jjigae with deep, rich broth achieved by frying gochujang and gochugaru in oil for enhanced flavor and seasoning with fermented shrimp.
Shin Dong-min's Gochugaru Jeyuk Bokkeum
A spicy and savory jeyuk bokkeum that brings out the flavor by separately roasting garlic and gochugaru in pork fat rendered from the foreleg.
Maeil Matna Japchae
Glass noodles simmered in a soy sauce glaze until glossy, staying chewy and not swelling over time