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190 recipes found.
Lee Yeon-bok's Tangsu-guk
Lee Yeon-bok chef's authentic tangsu-guk that ends the debate between dipping and eating dry—crispy on the outside, soft on the inside.
YOOXICMAN's Orange Chicken
A tangy and sweet, thick chicken dish recreated from the official recipe of Panda Express, an American-style Chinese food brand
Raymon Kim's Oshincha Pork Belly Stir-Fry
A Chinese-style stir-fry featuring crispy twice-fried pork belly paired with five pungent spring vegetables—perilla, chives, green onion, garlic, and ginger—bursting with fresh seasonal aroma.
Yeo Kyung-rae's Ahyang Gaji
A tender Chinese-style eggplant dish with a spicy, sour, and sweet flavor from doubanjiang sauce
Kim Milan's Coffee-Crusted Grilled Lamb Rack
A restaurant-style grilled lamb rack that maximizes the Maillard reaction with instant coffee powder, served with an anchovy-caper red wine sauce.
Maeil Matna Custard Roll Cake
A roll cake made by spreading thin pan-fried batter and filling it generously with soft custard cream, rolled up without an oven.
Maeil Matna Potato Egg Pancake
A brunch and snack dish made by pan-frying shredded potato and carrot in a donut shape until golden, then cooking an egg in the center.
Yeo Kyung-rae's Doubanjiang Bokkeupsal Vegetable Stir-Fry
A Chinese-style dish featuring tender Hanwoo bokkeupsal and crisp vegetables stir-fried in a spicy doubanjiang sauce
Lee Yeon-bok's Fried Men
A dish where thin, crispy fried noodles are topped with fresh vegetables and seafood in a thick, savory sauce.
Yeo Kyung-rae's Shiitake Mushroom Rice Bowl
A familiar yet refined Chinese-style rice bowl featuring thick shiitake mushrooms and chewy squid for a satisfying texture contrast.
Yeo Kyung-rae's Pork Loin Sweet and Sour Pork
A traditional sweet and sour pork recipe using thickly sliced pork loin, fried to achieve a tender interior and crispy exterior.
Yeo Kyung-ok's Zha Cai Noodle Soup
A master chef's recipe to easily recreate the popular dish Zha caiityang Myeon from Silla Hotel's Chinese restaurant, Pal-sun, at home.