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3,160 recipes found.
Yeo Kyung-rae's Ulmyeon
A hearty Chinese-style noodle dish where the flavors of various mushrooms, seafood, and minced garlic melt into a thick, smooth broth
Solo Cooking God's Dumpling Skin Pizza
A super simple thin and crispy pizza made in a pan without an oven, using leftover dumpling skins as dough.
Solo Cooking God's Shrimp Paprika Cheese Grill
A visual home party grill where minced shrimp batter is fried-like grilled, stuffed into paprika shells, and topped with melted mozzarella cheese.
Hwang Jin-sun's Napa Cabbage Meatball Soup
A clear Chinese-style broth infused with green onion and ginger, simmered with tender handmade meatballs and sweet winter napa cabbage.
This Man's Cook Punggi Three-Color Pancake
A budget-friendly pancake featuring whole punggi mushrooms spread wide, topped with dried beef and green scallions for a vibrant color contrast and crisp texture.
This Man's Cook Old-fashioned Tonkatsu
A classic Western-style tonkatsu with deep flavor, made without the hassle of frying roux—using butter and instant powder with store-bought sauce.
Kim Dae-seok's Gullim Mandu
A chewy, juicy dumpling made by rolling seasoned filling in potato starch instead of wheat dough, delivering a satisfying texture and rich meat juice in every bite.
Kim Dae-seok's Banana Fritters
An unusual banana fritter that's crispy on the outside and moist and sweet on the inside—perfect as a snack or dessert for kids.
Kim Dae-seok's Grilled Ginger Eggplant Pickle
A matured eggplant pickle with deep, refined flavor, made by grilling ginger to remove its sharpness and pairing it with fragrant perilla leaves.
Sung Si-kyung's Sausage Butter Rice
A super simple one-bowl dish of golden-browned sausage and egg, enriched with butter, soy sauce, and cooking wine, served over rice and mixed together.
Sung Si-kyung's Pad Krapao
A Thai-style pork and basil rice bowl with spicy Thai chilies, pungent garlic, and an exotic savory depth from fish sauce.
Sung Si-kyung's Teumsae Kalguksu
A unique modisumer ramyun that combines the fiery spiciness of Teumsae Ramyun with the deep, savory broth of anchovy kalguksu, enhanced with garlic chives and cheese.