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251 recipes found.
Maeil Matna Musaengchae
A crisp musaengchae made by salting radish with salt and sugar for 10 minutes to draw out moisture, then coating it with gochugaru for color and tossing it with seasonings.
Okjubu's Instant Gochu Beomuri
A quick side dish made by reducing the spiciness of peppers in vinegar water, then tossing them in a sweet and spicy sauce to keep them crunchy.
Kim Dae-seok's Bomdong Bibimbap
A spring delicacy bibimbap made with a crunchy and sweet bomdong (spring cabbage) salad, served over warm rice with a fried egg.
Sung Si-kyung's Beef Brisket Kimchi Bibim Guksu
A special noodle dish featuring sweet and tangy kimchi bibim guksu generously topped with savory stir-fried beef brisket in a sweet and salty sauce.
Seonkyoung Longest's Napa Cabbage Heart Geotjeori
A beginner-friendly geotjeori that reduces salting time and immediately highlights the crispness of napa cabbage heart and the spicy seasoning flavor
Kim Ho-yoon's Soy Sauce Bibim Guksu
Chilled somyeon noodles tossed in a sweet and savory sauce made with brewed soy sauce, jocheong, maesil extract, and sesame oil, topped with cheongyang chili pepper and egg yolk
Ttukdak Hyung's Kkomak Bibimbap
A generous bowl of bibimbap topped with fresh blood cockles, scallions, and garlic chives tossed in a spicy sauce over rice
Yoon Yi-ryeon's Napa Cabbage Water Kimchi
A napa cabbage water kimchi that reduces hassle by using pre-salted cabbage and creates a refreshing, crisp broth with juice from grated radish and pear.
Maeil Matna's Mashed Spam and Potato Jjageuli
A classic home-style jjageuli made by simmering hand-mashed Spam and thinly sliced potatoes in a gochujang sauce until thick and rich.
Seonkyoung Longest's Mandu Jeongol
A spicy hot pot made by simmering dumplings, vegetables, and tofu in a broth seasoned with fish sauce, soup soy sauce, and chicken stock.
Aha Bujang's All-Purpose Seasoned Scallion Kimchi
A super-simple scallion kimchi made by combining blended onion, fermented anchovy sauce, and gochugaru, then mixing immediately without any salting step.
Kim Ho-yoon's Golbaengi Somyeon
A chef-style golbaengi somyeon that boosts savory depth and flavor using the liquid from canned whelks and dried pollock inner flesh.