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1,384 recipes found.
Oh Se-deuk's Cantonese-style Ureok Jjim
A white fish steamed dish that brings out a luxurious Chinese restaurant-style flavor by pouring hot cooking oil over shredded green onions.
Hwang Jin-sun's Undu-myeon
A Chinese-style noodle dish with a clear, mild broth made by stir-frying minced pork and stem beans (undu), gently soothing the stomach.
Hwang Jin-sun's Chinese Chili Oil
A homemade Chinese chili oil that maximizes flavor by infusing star anise and Sichuan pepper into oil at the perfect temperature, preventing chili powder from burning.
Kim Dae-seok's Steamed Rockfish
Steamed rockfish with a moist, chewy texture and a savory-sweet custom soy sauce marinade, made from semi-dried rockfish
Yoon Yi-ryeon's Cockle Flip-and-Toss Muchim
Enjoy savory cockles boiled in their shells and seasoned with soy sauce as a delicious side dish.
Yoon Yi-ryeon's Sea Squirt Jeotgal
A spring seasonal sea squirt jeotgal. Seasoned to be neither salty nor sweet, allowing you to enjoy the natural aroma of sea squirt.
Yoon Yi-ryeon's Stir-fried Radish Greens with Doenjang
A savory side dish made by massaging boiled radish greens with doenjang seasoning, stir-frying with clams or pork, and finishing with perilla seed powder.
Yoon Yi-ryeon's Clear Eel Soup
A light and deeply nourishing eel soup made by simmering eel bones and heads into a clear broth, then adding tender vegetables and eel meat.
Choi Kang-rok's Monkfish Doenjang Pot
A luxurious pot dish that maximizes the diverse textures of monkfish parts and achieves ultimate richness by melting steamed monkfish liver into a doenjang broth.
Hwang Jin-sun's Stir-fried Pork Skin
An authentic Chinese-style bar snack made by deep-frying dried pork skin, steaming it in broth, and then stir-frying it with vegetables in a spicy chili oil sauce.
Chinese Cuisine Witch's Pa-gireum
It is an aromatic oil made by adding green onions, onions, ginger, and garlic to cooking oil and evaporating all moisture to maximize flavor.
Aha Bujang's Steamed Tilefish
Moist and tender steamed tilefish topped with a soy sauce seasoning infused with subtle ginger and doubanjiang flavors