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1,463 recipes found.
Ttukdak Hyung's Lard Jjajangmyeon
A classic jjajangmyeon that recreates the wok hei of a Chinese restaurant by infusing ginger aroma into homemade lard extracted from an air fryer, then stir-frying chunjang and seasonings vigorously.
Baek Jong-won's Pork Neck Soup
A rich and refreshing pork neck soup made with generous amounts of pork shoulder instead of beef, delivering deep umami and a clean, crisp broth.
Striker Chef's Shrimp Toast with Thai Cream Sauce
A premium dish featuring large menbosha-style shrimp toast with a refreshing and spicy Thai-style cream sauce.
Lee Yeon-bok's Five-Spice Fried Pork Ribs
Crispy and moist Chinese-style pork ribs with the subtle fragrance of five-spice powder and the chewy texture of starch coating.
Okjubu's Spicy Egg Stew
A highly addictive egg stew with a spicy, savory flavor, stir-fried with crisp mithridate and fragrant eggs and clams
Yeo Kyung-rae's Guangdong-Style Pork Belly Kimchi Stew
A tender and juicy pork belly stew with crisp napa cabbage, seasoned with a tangy yuzu soy sauce and fragrant green onion oil
Yeo Kyung-rae's Nostalgic Original Mapo Tofu
A nostalgic original mapo tofu recipe that creates a smooth and familiar spicy flavor without doubanjiang, using chili powder and gochujang instead.
Yeo Kyung-ok's Korean-style Mapo Tofu
A clean and mild Korean-style mapo tofu made without doubanjiang or gochujang, using only chili powder and oyster sauce.
Yeo Kyung-ok's Jjapaghetti Uni-Jjajang
Upgraded instant jjajang ramen with minced meat and aromatic vegetables to recreate the rich, spicy flavor of a high-end Chinese restaurant dish
Yeo Kyung-ok's Pork Belly Mushroom Stir-Fry
A quick and savory stir-fry made by briefly blanching three-colored enoki mushrooms and sautéing them with pork belly using oyster sauce for rich umami flavor.
Jung Ji-sun's Samgye Dim Sum
A refined nourishing dish that captures the deep flavor of samgyetang in bite-sized dim sum
Hwang Jin-sun's Mala Beef
A dish of tender beef top blade steak and crunchy bamboo shoots and bell peppers, with the spicy tingle of doubanjiang and mala oil.