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1,384 recipes found.
Choi Kang-rok's Chicken Hot Pot Mizutaki
A simple yet deeply flavorful chicken hot pot where chicken wings, drumettes, and thigh meat are simmered at different intervals to extract broth and ensure tender meat.
Ttukdak Hyung's Ganjjajang
Ganjjajang made by stir-frying pork loin, cabbage, onion, and other fresh vegetables in chunjang sauce, served mixed with noodles.
Kim Dae-seok's Braised Peanuts
A rich, savory side dish made by boiling raw peanuts in salt water to remove bitterness, then simmering them with ginger slices and soy sauce for a glossy finish.
YOOXICMAN's Authentic Fukuoka Motsunabe
A Fukuoka-style beef large intestine hot pot simmered with chewy, savory beef large intestine and plenty of vegetables in a soy sauce broth deeply infused with kombu and katsuobushi.
Kim Dae-seok's Doenjang-Pickled Green Chilies
A crisp, non-salty pickled green chili made with a rich soybean paste marinade enhanced with flour slurry and ginger liquor
Aha Bujang's Whole Pork Kimchi Jjim
A whole kimchi jjim that maximizes the deep flavor of meat juices and fully cooked kimchi through systematic heat control and braising
Ttukdak Hyung's Bun Cha
Vietnamese-style bun cha featuring grilled pork marinated in soy sauce, served with rice noodles and vegetables in a tangy sauce.
Baek Jong-won's Kimjang Kimchi
A popular Kimjang kimchi recipe that significantly reduces the need for complex meat broths or tedious porridge-making processes, achieving a refreshing and deep flavor with just basic seasonings by soaking chili powder in glutinous rice paste.
Kim Ho-yoon's Pork Kimchi Jjigae
A pork kimchi jjigae made by rendering the fat from pork neck in oil, then stir-frying with saeujeot, onion, and sour kimchi to create a deep, refreshing stew.
Ttukdak Hyung's Jisamseon
Chinese-style Jisamseon made by quickly stir-frying eggplant, potato, and bell pepper coated with starch and fried, then tossed in a savory soy sauce seasoning.
Ttukdak Hyung's Boneless Duck Stew
A spicy, rich boneless duck stew made with sliced duck marinated in doenjang and ginger to remove any gamey odor, simmered with taro stems and thickened with perilla seed powder.
Aha Bujang's White Kimchi
Lightly salted napa cabbage ferments in a clear brine made with glutinous rice paste and pear drink, giving it a refreshing taste.