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3,160 recipes found.
Striker Chef's Spam Mandu
A super simple mandu made by topping perilla leaves with a filling of mashed spam, leftover japchae, green onions, and egg, then folding and pan-frying until golden brown.
Kim Jin-soon's Spicy Glass Noodle Dumpling Soup
A spicy dumpling soup made by adding unsoaked dried glass noodles directly to a scallion and chili oil broth and boiling for 10 minutes
Kim Jin-soon's Crab Stick Egg Porridge
A super simple egg porridge made with leftover rice and crab sticks, seasoned with tuna extract for umami and simmered until soft.
Kim Jin-soon's Tuna Rolled Omelet
A rolled omelet packed with well-drained tuna and finely chopped vegetables, rolled tightly without breaking for a full flavor.
Ttukdak Hyung's Pork Neck Jangjorim
A unique pork jangjorim made with extreme tenderness by sous-vide cooking pork neck for 24 hours using a rice cooker's keep-warm function.
Ttukdak Hyung's Beef Brisket and Angelica Tree Root Rice
A nutritious rice dish where angelica tree roots are quickly stir-fried in the savory fat of beef brisket, reducing their bitterness and maximizing their fragrance.
Ttukdak Hyung's Tonkotsu Ramen
An ultra-simple tonkotsu ramen that combines store-bought broth and chashu, easily available online, to achieve the deep flavor of a specialty shop at home.
Seungwoo Dad's Homemade Crab Burger
A thick, premium burger featuring a crispy-on-the-outside, moist-on-the-inside crab patty made with bread crumbs and a special tartar sauce.
Seungwoo Dad's Sikppang Sausage Pie
A crispy, Instagram-worthy pie made by rolling out sliced bread, filling it with finely chopped sausage and vegetable stir-fry, and baking it in an air fryer.
Seungwoo Dad's Pork Meatloaf
A moist and tender American-style meatloaf made with cracker crumbs to bind the meat and finished with a sweet and spicy gochujang-ketchup glaze.
Ttukdak Hyung's Egg Benedict
A home brunch delicacy that simplifies the difficult poached egg and hollandaise sauce using a microwave.
Ttukdak Hyung's Naeng Ramyeon
A special cold ramyeon served with radish jorim aged for a day in sweet and sour seasoning and a refreshing soup broth.