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2,379 recipes found.
Ttukdak Hyung's Jambalaya
A flavor-packed jambalaya made by sautéing sausage, pork belly, and chicken thigh in butter, then simmering with long-grain rice and tomato sauce
Baek Jong-won's Street Toast
An ultra-simple one-pan street toast made by frying an egg batter mixed with vegetables and then placing bread on top and flipping it all at once.
Ttukdak Hyung's Pork Neck Taco Burrito Bowl
A high-protein, low-carb burrito bowl featuring pork neck seasoned with taco seasoning, served with fresh homemade tomato salsa and avocado.
Aha Bujang's Thai-Style Cold Japchae Yum Woon Sen
A Thai-style cold japchae made by tossing mung bean noodles with blanched shrimp and pork in a sweet and sour fish sauce dressing
YOOXICMAN's Jalapeno Spam Fritters
The ultimate beer snack—crispy fried fritters made with homemade spicy jalapeno-studded spam, perfectly balancing the richness with a satisfying crunch.
Ttukdak Hyung's Radish Muchae Bibimbap
A hearty bibimbap made by tossing crunchy radish in a spicy chili pepper seasoning and enjoying it with rice.
This Man's Cook Cucumber Cold Noodles
Crisp cucumber with spicy kick from green chili and savory depth from store-bought cold noodle broth—this ultra-simple cucumber cold noodles will banish the summer heat in no time.
Lim Sung-geun's Spicy and Flavorful Jinmichae Gimbap
A simple yet delicious gimbap featuring spicy stir-fried jinmichae with versatile soy sauce and green chili, enhanced with rich mayonnaise.
Lee Yeon-bok's Super Simple Chili Shrimp
A super simple chili shrimp that skips the cumbersome frying process and is simmered directly in the sauce, resulting in a clean, non-greasy, and bouncy texture.
Okjubu's Spicy Egg Stew
A highly addictive egg stew with a spicy, savory flavor, stir-fried with crisp mithridate and fragrant eggs and clams
Fabri's Tiramisu
A traditional Italian dessert where smooth custard cream, mascarpone cheese, and espresso flavors come together perfectly.
This Man's Cook's Eomuk Jjim
A chewy, unique side dish made by briefly blanching eomuk in hot water instead of frying to remove oiliness, then tossing it with a spicy-sweet seasoning for a satisfying texture and clean, savory flavor.