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69 recipes found.
Lim Sung-geun's Jjamppong
A top-notch jjamppong recipe that delivers the deep, smoky wok flavor of a specialty restaurant right at home.
Yoon Yi-ryeon's Lettuce Geotjeori
A quick lettuce geotjeori made by tossing crisp lettuce and perilla leaves with a savory, umami-rich seasoning.
Yoon Yi-ryeon's Pa Kimchi
A super simple pa kimchi that requires no salting—just mix and let it wilt slightly before eating. Fermented anchovy jeotgal and a cold rice starch slurry create deep umami, while the sweet seasoning harmonizes with the scallions.
Solo Cooking God's Chicken Kalguksu
A super simple chicken kalguksu with a deep, rich broth made by roasting chicken thighs and vegetables
Ttukdak Hyung's Garlic Bossam
Tender and savory garlic bossam made by braising whole pork belly in makgeolli and soy sauce seasoning with minced garlic
Ttukdak Hyung's Jjapparabokki
Jjapparabokki is a unique noodle dish made by simmering Chapagetti, tteokbokki rice cakes, and fish cake in a gochugaru and soy sauce seasoning, creating a spicy-sweet flavor.
Kim Dae-seok's Melon Kimchi
A unique kimchi made by mixing the inner rind of melon, which is crunchier and sweeter than watermelon rind, with a sweet and sour, refreshing dressing.
Solo Cooking God's Pork and Potato Braise
A sweet and savory braised dish with pork belly seared until crispy, then simmered with cola, soy sauce, and potatoes to create an irresistible flavor.
Solo Cooking God's Mayo Garlic Fried Rice
An ultra-simple garlic fried rice that perfectly replicates the rich flavor of butter using the savory notes of sliced garlic, minced garlic, and mayonnaise.
Yoon Yi-ryeon's Gochujang Stir-fried Anchovies
A basic side dish made by stir-frying large dried anchovies for stock in a little cooking oil until moist, then tossing them with gochujang and gochugaru so they aren't too salty.
Striker Chef's Yanggalbi Galbijjim
A special braised lamb rib recipe that uses lamb ribs to create a tender, sweet and spicy dish in a short time.
Yoon Yi-ryeon's Clam and Sundubu Jjigae
A simple yet deeply flavorful stew made with clams and sundubu.