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202 recipes found.
Kim Ho-yoon's LA galbi
Luxury hotel-style LA galbi grilled tender with a subtle sweetness and shine from the optimal golden ratio of starch syrup and soy sauce
Kim Dae-seok's LA Galbi
An LA galbi recipe that removes blood in 30 minutes using clear lemon-lime soda and builds savory depth without off-flavors by adding prepared mustard and cola to pressed fruit juice
Jung Ho-young's Super Simple Stir-fried Anchovies
Anchovies toasted in a dry pan to remove any fishy odor, then glazed with mirim and starch syrup for shine and tenderness - a staple side dish that keeps for 1 week
Kang Leo's Vongole Pasta
A vongole pasta where clams are steamed with white wine and mirim, then the clear strained broth coats the noodles.
Aha Bujang's Soy-Marinated Crab
A non-salty, savory soy-marinated crab recipe finished with an all-purpose soy sauce base gently simmered with fruits and vegetables.
Choi Kang-rok's Curry Udon
Curry udon made easily with store-bought udon, solid curry roux, and Worcestershire sauce for deep richness and exotic flavor
Eonam Teacher's Soy Sauce Marinated Crab
A 3-day aged soy sauce marinated crab made without fail at home by eliminating fishy smell with ssanghwatang and adding herbal flavor.
YOOXICMAN's Authentic Fukuoka Motsunabe
A Fukuoka-style beef large intestine hot pot simmered with chewy, savory beef large intestine and plenty of vegetables in a soy sauce broth deeply infused with kombu and katsuobushi.
Kim Ho-yoon's Dakbokkeumtang
A deeply flavored dakbokkeumtang where chili powder and vegetables are first stir-fried in rendered chicken fat, then braised in a golden-ratio sauce until the liquid reduces to a rich glaze.
Aha Bujang's Andong Jjimdak
Restaurant-style Andong jjimdak with deep, spicy flavor from dried shiitake broth and dried chili peppers
Eonam Teacher's Braised Beef Short Ribs
A super simple braised beef short ribs made with a quick sauce of stir-fried green onions and onions, tenderized with pear drink and vinegar, no blender needed.
Ttukdak Hyung's Butaniku Shogayaki
A Japanese-style butaniku shogayaki made by stir-frying pork with cabbage and onion in a sweet and savory ginger soy sauce.