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3,067 recipes found.
Ttukdak Hyung's Gopchang Jeongol
A deep, rich gopchang jeongol made by simmering beef small intestine with fresh vegetables like napa cabbage heart and mushrooms in a spicy doenjang-based broth.
Kim Dae-seok's Gochujang Bulgogi
A secret gochujang bulgogi that eliminates meaty odors with soju and Korean hot mustard, then delivers addictive, smooth sweetness with a final spoonful of ketchup.
Baek Jong-won's Beef Bulgogi
A moist, authentic Baek Jong-won-style beef bulgogi made by first massaging sweet seasonings into the meat to tenderize it, then stir-frying with soy sauce seasoning and plenty of vegetables until glossy and juicy.
Eonam Teacher's Braised Beef Short Ribs
A super simple braised beef short ribs made with a quick sauce of stir-fried green onions and onions, tenderized with pear drink and vinegar, no blender needed.
Eonam Teacher's Lifetime Tteokbokki
A nostalgic snack-bar style tteokbokki made by combining gochugaru, sugar, soy sauce, oyster sauce, and gochujang in the right proportions and simmering gently over low heat.
Raymon Kim's Addictive Vintage Tteokbokki
A broth-based tteokbokki that perfectly recreates the sweet, bold umami flavor of old-school stationery shop snacks from back in the day, using beef dashi and MSG instead of dried anchovy stock.
Ttukdak Hyung's Beef Large Intestine Tteokbokki
A hearty beef large intestine tteokbokki made by simmering chewy beef large intestine and rice cakes in a spicy sauce with fine gochugaru and perilla seed powder.
Sung Si-kyung's Doenjang Sulbap
A Korean barbecue restaurant-style doenjang sulbap, simmered down with beef and a golden ratio of doenjang, ssamjang, and gochujang seasonings mixed into rice.
Aha Bujang's Chungmu Gimbap
Chungmu gimbap served with crunchy radish kimchi pickled in starch syrup and richly seasoned squid and Korean fish cake (eomuk) muchim
Aha Bujang's Spicy Braised Squid and Soybean Sprouts
A spicy and crunchy braised squid and soybean sprout dish that replicates the flavor of a specialty restaurant's agujjim without using monkfish.
Lee Hye-jung's Thinly Sliced Beef Brisket (Chadolbagi) Ugeoji Jjigae
A savory stew made by simmering ugeoji (eolgari cabbage) seasoned with doenjang and rich thinly sliced beef brisket (chadolbagi), finished with perilla seed powder.
Jung Ho-young's Yellowfin Tuna Spicy Soup
A bold, refreshing seafood-style spicy soup that uses yellowfin tuna head and bones, blanched in boiling water to eliminate fishy odor, then simmered with clams and vegetables for a crisp, fiery flavor.