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6,321 recipes found.
Seonkyoung Longest Garlic Fried Rice
A flavor-packed garlic fried rice made in just 5 minutes by generously frying garlic in oil until fragrant.
Seonkyoung Longest Garlic Butter Steak
Bite-sized beef seared golden in butter and coarsely chopped garlic, served with blanched broccoli
YOOXICMAN Original Outside Skirt Fajita
Outside skirt is marinated for two hours in a lemon-orange soy sauce seasoning, then grilled on a grill pan and sliced parallel to the grain in Tex-Mex style fajitas.
Kim Ho-yoon's Soy-Braised Eggs
Soft-boiled eggs are gently simmered in a special braising liquid infused with shiitake mushrooms and kkwarigochu, creating a moist, savory side dish.
Kim Ho-yoon's Rose Jjimdak
A rich rose jjimdak made by browning chicken to render fat, then adding gochugaru, gochujang, fresh cream, and a touch of curry powder.
Kim Ho-yoon's Whole Pork Belly Aged Kimchi Jjim
A deeply savory kimchi jjim where pork fat is stir-fried with chili powder and sesame oil to build flavor, then whole pork belly and aged kimchi are braised for two hours until tender and pull-apart soft.
Kim Ho-yoon's Jin Jjampong Ra-juk
A Chinese restaurant-style jjampong rice dish made with chili oil and soy sauce wok hei, popping brown rice, and savory seaweed egg mixture.
Kim Ho-yoon's Ratatouille
A traditional French home-style dish where colorful sliced vegetables are neatly layered over a rich tomato sauce and baked in the oven.
Seonkyoung Longest Bossam
Boiled whole pork belly is pan-seared for a crispy exterior and served with crunchy radish kimchi.
Lee Hye-jung's Buckwheat Perilla Oil Makguksu
A special makguksu with a golden-ratio sauce of Jin-ganjang, maesil extract, and perilla oil, topped with crushed toasted sesame seeds and fermented Korean small octopus (nakji) jeotgal
Lee Hye-jung's Dakbokkeumtang
A dakbokkeumtang made by removing the chicken skin and stir-frying with soju to eliminate grease and off-flavors, then simmering with potatoes and perilla leaves.
Lee Hye-jung's Home-Style Pork Belly Malatang
Lee Hye-jung's malatang, easily and spicily simmered at home with a doubanjiang-based aromatic seasoning, thinly peeled cucumber, carrot, mushrooms, and pork belly using a potato peeler