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849 recipes found.
Kim Ho-yoon's LA galbi
Luxury hotel-style LA galbi grilled tender with a subtle sweetness and shine from the optimal golden ratio of starch syrup and soy sauce
Kim Dae-seok's LA Galbi
An LA galbi recipe that removes blood in 30 minutes using clear lemon-lime soda and builds savory depth without off-flavors by adding prepared mustard and cola to pressed fruit juice
Jung Ho-young's Super Simple Stir-fried Anchovies
Anchovies toasted in a dry pan to remove any fishy odor, then glazed with mirim and starch syrup for shine and tenderness - a staple side dish that keeps for 1 week
School Chef's Japchae
Easy japchae that doesn't require stir-frying vegetables separately, and the sesame oil coating keeps the noodles from getting soggy over time, maintaining a chewy texture.
Kim Dae-seok's Gochujang Anchovy Stir-Fry
Anchovies tossed in a moist gochujang sauce flavored with a small amount of licorice-infused water
School Chef's Beef Miyeokguk
Beef Miyeokguk that maximizes deep and savory umami flavor using rice water and tuna extract.
Kang Leo's Vongole Pasta
A vongole pasta where clams are steamed with white wine and mirim, then the clear strained broth coats the noodles.
Kim Dae-seok's Deunggalbi-gui
Quickly draw out blood with sugar and flour, then grill with a special sauce enhanced by chunjang and mustard for no gamey odor, giving you crispy outside, tender inside air fryer pork ribs.
Ttukdak Hyung's Restaurant-style Rice Dakgangjeong
A restaurant-style sweet and spicy dakgangjeong that boasts extreme crunchiness, made by double-frying chicken coated in a batter of starch and chicken fry mix, then a final coating of rice flour.
Kim Dae-seok's Gim Jangajji
A simple and quick side dish made by lightly roasting slightly damp seaweed over low heat, then soaking it in a spicy-sweet homemade soy sauce marinade without boiling.
Okjubu's Dakgalbi
A Chuncheon-style chicken galbi with fresh vegetables stir-fried in a perfectly balanced spicy-sweet sauce
Kim Dae-seok's Small Anchovy Stir-Fry
A small anchovy stir-fry with a crispy texture that stays crunchy even after cooling, using sautéed minced onion oil and sugar coating instead of soy sauce or corn syrup