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17 recipes found.
Seungwoo Dad's Milk lemon-lime soda Watermelon Punch
The most classic nostalgic watermelon punch made with the golden ratio of milk and lemon-lime soda, plus sweet canned fruit
Baek Jong-won's Watermelon Hyachae
Mix leftover watermelon with milk and soda in a golden ratio, then add fruit cocktail for a refreshing, smooth nostalgic treat.
Choi Kang-rok's Galbi-Seasoned Beef Bulgogi
Premium grilled beef marinated for a day in a special galbi sauce enhanced with fruit and yuzu kosho for maximum flavor.
Striker Chef's Dubai Chewy Cookies
A fail-proof recipe for making the popular Dubai Chewy Cookies (Dujjonkku) at home with pistachio paste and marshmallow dough.
Kim Jin-soon's Watermelon Hwachae
Watermelon hwachae made with a 2:1 ratio of clear lemon-lime soda to milk, plus fruit cocktail and blueberries
Sam Kim's Lemon Curd
A homemade dessert spread with a smooth, rich flavor from fresh lemon juice, eggs, and butter.
Ttukdak Hyung's Jetti Chocolate Cake
A sweet Jetti chocolate cake made with pancake mix and Jetti sticks for a rich chocolate flavor.
Ttukdak Hyung's Watermelon Hwachae
A refreshingly sweet and tangy watermelon hwachae made by mixing watermelon and tropical fruits with strawberry milk, clear lemon-lime soda, and lemon juice
Ttukdak Hyung's Tangsuyuk-Style Sweet and Sour Dumplings
A super simple tangsuyuk-style sweet and sour dumpling dish that uses canned fruit cocktail to quickly make a sweet and tangy sauce, tossed with crispy fried dumplings.
Kim Jin-soon's Nostalgic Fruit Salad
An old-fashioned fruit salad that uses mayonnaise and roasted grain powder to absorb moisture and add a nutty flavor to leftover fruit.
Kim Dae-seok's Lotus Root and Yuja Pickles
A refreshing yuzu pickle made by pouring a yellow brine, prepared from orange, yujacheong, and infused water from dried gardenia fruit seeds, over boiled lotus root.
Striker Chef's Whole Peppercorn Lamb Rack Steak
Lamb rack steak grilled with a strong whole peppercorn aroma, served with a special sauce combining the natural sweetness of dates and the savory depth of ssamjang.