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3,068 recipes found.
Okjubu's BBQ Ribs
Simple, sweet-and-salty soy-glazed short ribs made in an air fryer
Okjubu's Fresh Kimchi Wrapped Pork Belly
A delicious main dish made by rolling fresh kimchi and crisp vegetables in pork belly slices, then grilling them to perfection.
Seungwoo Dad's Pressure Cooker Pork Spare Ribs Stew
A tender and juicy pork spare ribs stew made quickly using the high-temperature steam from a pressure cooker
Lim Sung-geun's Godeongban
Traditional bibimbap with the five-colored garnish enjoyed in royal courts during the Joseon Dynasty
Lim Sung-geun's Chicken Bulgogi
A restaurant-style spicy-sweet chicken bulgogi that stays juicy and prevents the marinade from burning, ensuring a rich, flavorful experience.
Lim Sung-geun's Traditional Budae Jjigae
A traditional Yongsan-style budae jjigae recipe with deep umami flavor from rice washing water and packaged galbi
Solo Cooking God's Spicy and Sweet Miso-Style Bibimbudae
A super simple bibimbudae featuring a spicy-sweet stir-fried pork seasoning topping and crushed shrimp crackers for rich umami and crispy texture.
Solo Cooking God's Bean Sprout Sujuk Jjigae
A rich and savory stew made by simmering whole pork belly with a doenjang base to remove any gamey flavor, then adding crisp bean sprouts, green onions, and a spicy jjigae seasoning for a hearty, flavorful one-pot meal.
Solo Cooking God's Chili Tuna Bibim Guksu
A delicious and easy-to-make bibim guksu using a can of chili tuna readily available at convenience stores or supermarkets, paired with a sweet-and-sour homemade dressing.
Seungwoo Dad's Thick Pork Belly Roll Kimbap
A unique pork belly kimbap by Seungwoo Dad, where naked kimbap is wrapped in thick pork belly and pan-seared to golden crisp perfection.
Solo Cooking God's Gochujang Tuna Kkaennip-jjim
A 2-minute super-fast perilla leaf side dish using just one can of commercial gochujang tuna, without the hassle of making a seasoning sauce.
Solo Cooking God's Rice Paper Chinese Glass Noodle Tteokbokki
A nostalgic tteokbokki made with layered rice paper to maximize chewiness, eliminating the need for soaking Chinese glass noodles.