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81 recipes found.
Ttukdak Hyung's Japanese-Style Pudding Gyeranjjim
A Japanese-style steamed egg custard as smooth as pudding, made by steaming eggs mixed with a broth infused with kombu and katsuobushi
Shin Dong-min's Eggplant Oyster Tongsu
A special Chinese-style tongsu dish featuring crispy, juicy oyster fritters paired with the rich aroma and savory depth of roasted eggplant and a specially crafted sauce.
Ttukdak Hyung's Spicy Cream Gambas
Sautéed shrimp marinated with seasoning, cremini mushrooms, and cherry tomatoes in olive oil, then seasoned with heavy cream and fine chili powder for a spicy, rich flavor in this Spicy Cream Gambas.
Jang Ho-jun's Super Tuna Tamago-don
A savory tuna rice bowl topped with a rolled omelet made by draining oil from canned tuna, wrapping it in seaweed, then coating and frying with egg mixture
Aha Bujang's Zaru Soba
A refreshing handmade tsuyu zaru soba, deeply infused with brewed soy sauce, cheongju, tuna extract, and katsuobushi.
Kim Dae-seok Chef's Egg Jangjorim
Using onion paste instead of sugar to achieve a clean sweetness and rich umami, this jangjorim is finished as tender soft-boiled eggs
Shin Dong-min's Fresh Salmon Ochazuke
Ochazuke made by pouring a clean dashi broth, gently steeped with kelp and katsuobushi, over rice topped with fresh salmon, shiso, and sesame seeds.
Okjubu's Rice Okonomiyaki
An innovative okonomiyaki that combines crispness and heartiness using cold rice and egg batter instead of flour
Solo Cooking God Age-dashi-dohu
Tofu with moisture removed is coated in potato starch and pan-fried until crispy, served with store-bought soba noodle sauce for a Japanese-style fried tofu dish
Jang Ho-jun's Sea Bream Ochazuke
A Japanese delicacy completed by fresh sea bream sashimi mixed with a savory and rich special sesame sauce, and a flavorful bonito broth.
Shin Dong-min's Japanese-style Omelette Roll
Authentic Japanese omelette roll with rich dashi broth, soft and moist like a custard
Shin Dong-min Eel Omelette Roll
A premium Japanese-style omelette roll made by carefully wrapping a whole grilled eel in a smooth, savory egg mixture infused with rich dashi broth.