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208 recipes found.

A highly addictive broth-based tteokbokki made by pre-mixing a patent-pending all-purpose red powder seasoning and simmering it with water and rice cakes.

A super simple premium chicken porridge made by adding glutinous rice, short-grain rice, and chicken broth to an electric rice cooker, topping it with leftover chicken, and cooking it on the nurungji mode for a savory, scorched flavor.

A Chinese-style soup featuring shrimp and egg white simmered in chicken stock until softly set, poured over freshly fried glutinous rice crackers for a rich, satisfying texture.

A refreshing sundae with natural sweetness from apple and onion, and a crisp, invigorating broth that stands out.

A premium nourishing dish that enhances the delicate flavor of a rich, slow-simmered chicken broth by blending it with udon dashi and fine perilla seed powder, served with chewy udon noodles and sticky rice for a complete, satisfying meal.

Golden sweet potato fritters with a crispy exterior and soft, tender interior, enhanced by glutinous rice flour and egg yolks.

A simple homemade dalkalbi made by mixing beef and pork in a golden ratio to lock in juiciness, with black sugar seasoning for intensified flavor and rich color.

A legendary recipe for Dongji Red Bean Porridge, made by simmering crushed red beans to extract a rich bean broth, then cooking with glutinous rice pearl dumplings that have been dried and aged for maximum chewiness, adjusted to the desired consistency with glutinous rice flour.

Dakbokki simmered with fine red chili powder seasoning, featuring garaettok and odeng, paired with mini kimbap filled with various ingredients

A recipe for making fluffy and chewy ogokbap without fail using an electric rice cooker, with a secret ingredient, soju, to cleanly remove any off-flavors and astringency.

A hearty clay pot egg custard with finely chopped cabbage and carrot, enhanced with glutinous rice flour and shrimp paste for a smooth texture and rich umami flavor.

Thickly sliced eggplants soaked in salt water, drained thoroughly, coated with glutinous rice flour and perilla seed flour, then steamed to create a satisfyingly chewy side dish without any mushiness.