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4,598 recipes found.
Aha Bujang's Zicova-Style BBQ Chicken
A chicken recipe where pan-fried crispy chicken is tossed in a special mayo-garlic-based barbecue sauce.
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.
Kim Jin-soon's Jeyuk Bokkeum
A hit restaurant-style jeyuk bokkeum that first browns the pork to eliminate any off-flavors, then stir-fries it intensely with a golden-ratio all-purpose sauce.
Kim Jin-soon's Pork Kimchi Jjim
A 3-step pork kimchi jjim that prevents burning by laying the meat on the bottom first and adds savory depth with doenjang and kimchi liquid.
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 Braised Skate
A restaurant-style dish where skate wings are briefly blanched in water with cooking wine to remove any off-odor, then gently braised with radish in a spicy soy-based braising sauce.
Lee Yeon-bok's Gyerantang
A 5-minute soft egg soup with deep flavor from chicken stock, perfect as a side for fried rice.
Jung Ho-young's Pork Belly Jjim
An innovative jjim featuring large, high-value pork belly cooked in a pan and topped with rich egg mixture, served alongside tangy-sweet green onion salad for a unique flavor combination.
Yeo Kyung-ok's Paljin Chomyeon
A dish where boiled noodles are pan-fried to a crisp, chewy texture, then topped with a rich Chinese-style sauce packed with fresh seafood and vegetables.
Baek Jong-won's Ttukbaegi Gyeranjjim
A savory and soft Ttukbaegi Gyeranjjim by Baek Jong-won, made by pouring egg mixture into a ttukbaegi, scraping the bottom as it cooks, and then covering with another ttukbaegi to let it puff up.
Kim Jin-soon's Spinach Namul
A spinach namul that brings out the natural sweetness of spinach by briefly blanching it in salted water and tossing it cleanly with seasoned salt and sesame oil.
Ttukdak Hyung's Pudding Gyeran-jjim
An ultra-simple Japanese-style steamed egg made by straining the egg mixture and mixing water and milk in a golden ratio, then cooking it softly in the microwave.