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261 recipes found.
Ttukdak Hyung's Large Green Onion Bossam
Pork belly and large green onion are layered over onion and garlic, simmered until tender, and served with a spicy garlic chive dipping sauce.
Kim Jin-soon's Gimmari Skewer Pancakes
Easy skewer pancakes made by rolling ingredients in seaweed and pan-frying, without the hassle of skewering each ingredient.
Hwang Jin-sun's Twigim Bokkeum-myeon
A unique Chinese-style stir-fried noodle dish where deep-fried fresh noodles are braised in a jjamppong broth with various seafood and vegetables until the sauce is deeply absorbed.
Kim Dae-seok's Duck Baeksuk
Simmering cleaned duck with yellow dates, licorice, and glutinous rice pouch in a pressure cooker, then using the leftover broth to make sweet kabocha squash glutinous rice porridge.
Yoon Yi-ryeon's Buchu Kimchi
Kimchi made by mixing garlic chives with a rich anchovy fish sauce and thin starch paste seasoning, eaten both fresh and fermented.
Yoon Yi-ryeon's Oi Geotjeori Muchim (Quick Cucumber Salad)
A cucumber salad that stays crunchy for up to 3 days by lightly salting the cucumbers and squeezing out the moisture with a cotton cloth.
Ttukdak Hyung's Sari Gomtang Oyster Jjamppong
A spicy and deep-flavored Sari Gomtang oyster jjamppong made by boiling Sari Gomtang noodle soup powder with fresh oysters and crunchy vegetables.
Aha Bujang's Spicy Ugeoji Sundae Gukbap
A spicy sundae gukbap made with a rich broth from pork back bones, savory doenjang seasoning, and boiled ugeoji
Aha Bujang's Southeast Asian-Style Stir-Fried Ramyun
Stir-fried instant ramyun with shrimp, egg, and vegetables, finished with a chili vinegar sauce for extra savoriness
Aha Bujang's Seafood Bun Cha Cold Udon
A Southeast Asian-style cold udon made by pouring a sweet, sour, and spicy nuoc mam-style special sauce over blanched seafood and udon noodles.
Aha Bujang's Egg and Garlic Chive Jeon
A super-simple garlic chive jeon made fluffy and savory with just eggs, garlic chives, and chicken stock—no pancake mix needed.
Kim Dae-seok's Garlic Chive and Radish Pickles
A simple, refreshing side dish that preserves crispness by using soju instead of boiling the soy sauce, delivering a fragrant, savory punch perfect as a rice companion.