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267 recipes found.
Yoon Yi-ryeon's Chili Pepper Jeon
A holiday chili pepper jeon made crispy by adding starch powder to a Korean pancake mix batter, generously loaded with green chili peppers and Korean hot chili peppers.
Ttukdak Hyung's Nikujja
A hearty nikujja simmered with whole pork belly, potatoes, and carrots in kelp broth, delivering a bold, tangy flavor.
Lim Sung-geun's Fresh Fish Head Clear Soup
A refreshingly clear and deeply flavorful fish head soup, enhanced with radish and water dropwort, drawing rich umami from dried large fish heads.
Kim Dae-seok's Aged Kimchi Rolled Omelet
Delicious omelette enhanced with savory flavor and crisp texture from stir-fried aged kimchi and dried anchovies
Kim Dae-seok's Chili Jeotgal Jangajji
A pickle made by aging green chili and cheongyang chili in a marinade of salted fresh anchovies and salted shrimp.
Okjubu's Zucchini Gochujang Jjigae
A savory gochujang jjigae packed with pork and sweet zucchini, perfectly spicy and ideal for mixing into steaming hot rice.
Ttukdak Hyung's Perilla Seed Kalguksu
A fish dish featuring white-fleshed fish fried with potato starch for a crispy texture, then generously topped with a spicy-sweet sauce simmered with gochujang and soy sauce.
Kim Dae-seok's Clam Fritters
A fritter made by coating shelled clams marinated with soy sauce in a batter of egg mixed with green onions and chili peppers, then pan-frying until golden and savory.
Ttukdak Hyung's Eggplant Rice in Rice Cooker
A hearty rice cooker eggplant rice made by stir-frying eggplant and beef with scallions, ginger, and garlic, then cooking it together with rice for a spicy, flavorful one-pot meal.
Lim Sung-geun's Oyster Fritters
Perfect seasonal oyster fritters with a tender, juicy texture that stay intact and never lose their crispiness
Lim Sung-geun Instant Bean Sprout Salad
Instant bean sprout salad made by mixing freshly boiled, hot bean sprouts without rinsing in cold water, using chili powder to eliminate its raw aroma.
Yeo Kyung-ok's Spicy Soybean Sprout Stir-Fry
A quick and simple Chinese-style stir-fry that combines the crisp texture of soybean sprouts with the spicy kick of chili and the tangy freshness of vinegar, ready in just 2 minutes over high heat.