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889 recipes found.
School Chef's Dubu Jorim
Dubu jorim made by frying tofu golden in perilla oil to keep it firm and chewy without crumbling, highlighting the natural sweetness of vegetables.
Okjubu's Mushroom Soy Sauce Stew
A convenient side dish made by pan-frying leftover mushroom scraps until chewy, then simmering them in a rich, savory homemade sauce that's perfectly balanced between sweet and salty.
Jung Ho-young's Spicy Sweet Marinated Crab
A spicy-sweet, mouthwatering crab dish made with plump autumn crabs, perfect as a side for rice.
Ttukdak Hyung's Aged Kimchi Gopdoritang
A spicy, deep-flavored aged kimchi gopdoritang made by boiling chicken with boiled-and-seared beef large intestine and stir-fried aged kimchi in a spicy chili seasoning.
This Man's Cook Non-Soaked Small Cabbage Ssamjang
A super-fast 5-minute small cabbage ssamjang that skips the salt-brining step, using a secret ingredient—corn syrup—to ensure the seasoning sticks well and delivers fresh, crisp texture.
School Chef's Nutty Myeolchibokkeum
A crispy and tender side dish made by separately dry-frying anchovies and nuts in a dry pan to remove fishy smell, resulting in a crunchy and soft banchan that stays fresh all week.
Imokase's Jeyuk Bokkeum
Imokase's signature jeyuk bokkeum that achieves tender, spicy-sweet flavor without marinating—just add meat and seasoning before turning on the heat.
Lee Won-il Corn Puree Bacon Chutney Grilled Squid
A premium restaurant-style dish featuring tender sweet corn puree and tangy-sweet bacon chutney served alongside perfectly grilled squid with a crisp exterior and soft interior.
This Man's Cook Lettuce Wrap Sauce
A refreshing and spicy all-purpose green onion wrap sauce made easily without fire, perfect for lettuce wraps
Seungwoo Dad's Cornflake Crispy Chicken
Chicken breast coated with chicken frying mix, a thin batter, and coarsely crushed cornflakes, then fried thick and crispy
Ttukdak Hyung's Dongpaeok
A richly simmered pork belly dish with soybean paste seasoning, enjoyed tender and savory.
School Chef's Quail Egg Jangjorim
A school lunch-style quail egg jangjorim with a chewy, glossy texture that retains its seasoning even after refrigeration, thanks to a starch coating that prevents the sauce from separating.