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3,160 recipes found.
Kim Jin-soon's Large Green Onion and Thinly Sliced Beef Short Plate Yukgaejang
A spicy yukgaejang ready in 20 minutes, with large green onions grilled in oil for extra flavor and a rich beef bone broth base.
Striker Chef's Spam Okonomiyaki
A super simple snack made by pan-frying savory spam and crisp cabbage, topped with Japanese sauce and bonito flakes.
Baek Jong-won's Kway Ba Rou
Authentic-style Kway Ba Rou made by frying with pure potato starch for a crispy exterior and chewy interior, then quickly stir-frying in a tangy sweet sauce.
Striker Chef's Tuna Hawaiian Hambak Steak
A super simple hambak steak made with patties of canned tuna mixed with chopped vegetables, served with sweet pineapple and a sweet and savory soy sauce.
Kim Jin-soon's Buckwheat Makguksu
A quick bibim buckwheat makguksu made with a golden-ratio basic sauce and perilla oil, without grinding any fruit.
Kim Jin-soon's Japanese-style Pork Jowl Rice Bowl
A Japanese-style pork jowl rice bowl topped with crispy stir-fried cabbage and a soft-boiled fried egg, finished with savory garlic soy sauce-glazed pork jowl.
Seonkyoung Longest's Mongolian Beef
A sweet and savory beef dish made by crisply frying tenderized beef and stir-frying it with a soy sauce and sugar sauce, garlic, and scallions.
Seonkyoung Longest Nut Milk Noodles
A vegetarian chilled white noodle dish made by finely blending roasted mixed nuts with milk and serving it cold.
Ttukdak Hyung's Tofu Menchikatsu Curry Rice
A premium rice bowl featuring crispy fried tofu menchikatsu with seasoned minced pork on a soft side, served with buttered caramelized onion curry sauce
Ttukdak Hyung's Butter Garlic Egg Pasta
A unique cacio e pepe-style oil pasta where savory garlic butter egg oil coats boiled pasta noodles, generously tossed with Parmigiano-Reggiano cheese and whole black pepper.
Seungwoo Dad's Soy Sauce Egg Whole Rice Ball
An unusual rice ball featuring a whole boiled egg nestled in savory soy sauce-seasoned rice
Seungwoo Dad's Karaage Donburi
Crispy fried chicken coated in potato starch and egg white, then marinated in a sweet and savory kkanpung sauce for a tender texture, served over rice.