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607 recipes found.
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
Aha Bujang's Pork Kimchi Jjigae
A meat-restaurant-style kimchi jjigae made by pan-frying pork until golden like samgyeopsal to render the fat, then stir-frying it with gochujang and sugar for a deep, rich flavor.
Striker Chef's Cider Braised Eggs
A secret recipe for braised eggs where the carbonation in cider, through osmosis, allows the seasoning to deeply penetrate the eggs in a short time.
This Man's Cook Pork Kimchi Stew
Professional-style kimchi stew made quickly over high heat using store-bought beef bone broth and dried anchovy dashi for rich flavor.
Aha Bujang's Budae Jjigae
A Uijeongbu-style budae jjigae enriched with ham, sausage, ketchup, and steak sauce, deepened with beef bone broth.
Ttukdak Hyung's Flower Crab Pot Rice
A flower crab pot rice made by cooking rice stir-fried in butter with crab innards and vegetables in a crab broth, then mixing in steamed crab meat and a spicy sauce.
Aha Bujang's 5-Minute Pyongyang Naengmyeon
A quick and refreshing Pyongyang naengmyeon that builds meaty flavor fast with thinly sliced beef short plate and beef dashida
Aha Bujang's Whole Pork Kimchi Jjim
A whole kimchi jjim that maximizes the deep flavor of meat juices and fully cooked kimchi through systematic heat control and braising
Aha Bujang's Thai-Style Rice Noodles
Thai-style rice noodles that capture the feel of a local Thai restaurant in just 5 minutes, using savory pork seasoning and fish sauce.
Ttukdak Hyung's Eel Rice Bowl
A rich eel rice bowl topped with eel seasoned in teriyaki sauce, scallions, and egg, served over dashi-infused rice made with kelp and bonito flakes.
Ttukdak Hyung's Pudding Gyeran-jjim
An ultra-simple Japanese-style steamed egg made by straining the egg mixture and mixing water and milk in a golden ratio, then cooking it softly in the microwave.
This Man's Cook's Ddokbaegi Gyeranjjim
A rich, savory egg custard made with seafood dashi and brushed with toasted sesame oil inside the clay pot to maximize richness and moistness.