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2,865 recipes found.
Lim Sung-geun's All-Purpose Sauce Dubu Kimchi
A rice-stealing dubu kimchi recipe that delivers a sweet, spicy, and deep flavor using a single golden-ratio all-purpose sauce.
Park Eun-young Spicy and Tingling Mapo Tteokbokki
Spicy and tingling tteokbokki with a Chinese-style twist, made by adding pork and sweet potato to store-bought mapo tang sauce
Lim Sung-geun's Oil Tteokbokki
A specialty tteokbokki with a crispy exterior and chewy interior, inspired by Tongin Market style
Lim Sung-geun's Super Simple Tuna Ssamjang
A versatile ssamjang made by simmering the rich oil from tuna and chunky vegetables until glossy, perfect to serve with meat and rice.
Hong Shin-ae's Napa Cabbage Geotjeori
A super-simple napa cabbage geotjeori made instantly without salting, using a golden ratio of fermented sand lance sauce and omija syrup.
Jung Ho-young's Homemade Hamburger Steak
Homemade hamburger steak served with a sharp and rich pepper cream sauce, featuring tender meat paste.
Kim Dae-seok Chef's Perilla Leaf Kimchi
A simple no-fire perilla leaf kimchi with a refreshing and savory flavor, made by adding apple and onion juice for a crisp, vibrant taste.
Kim Dae-seok's Chicken Gomtang
Simple, hearty nourishing chicken gomtang with chicken feet for a richer, deeper broth
Kim Dae-seok's Clam Soup
A clear and refreshing clam soup simmered with a small amount of doenjang and finely minced garlic, strained for a clean finish
Kim Dae-seok's Grilled Nakji Horong
A traditional festive delicacy featuring chewy octopus wrapped in a spiral on wooden skewers, grilled with a savory soy sauce glaze until crisp and fragrant.
Yoon Yi-ryeon's Boreum Namul
A traditional namul dish for Jeongwol Daeboreum, made by gently boiling dried vegetables and stir-frying them with perilla oil and sesame oil.
Yoon Yi-ryeon's Dried Zucchini and Eggplant Ogari Namul
Dried zucchini and eggplant namul enjoyed on Jeongwol Daeboreum. The zucchini is simply seasoned with salt, sesame oil, and dashima broth, while the eggplant is stir-fried with fermented sand lance sauce and perilla oil for a nutty flavor.