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643 recipes found.
This Man's Cook Gombchi Kimchi Jjigae
Perfectly eliminates fishy odor using doenjang and gochujang, while utilizing the entire broth from canned mackerel to create a deep, rich soup flavor.
This Man's Cook Pork Stir-Fry with Kiwi Marinade
Sear pork marinated in kiwi marinade until golden, then stir-fry with kimchi and vegetables for a spicy, savory dish.
Kim Dae-seok's Eomuk Kongnamul Japchae
A super simple japchae where the glass noodles are coated with oil while boiling to prevent sticking, and crunchy soybean sprouts and chewy fish cakes are quickly stir-fried with a special seasoning sauce.
Okjubu's Spiced Crab Sauce
A convenient and delicious spiced crab sauce made with a secret seasoning paste using fresh rice.
Jung Ho-young's Flower Crab Soup
Chef Jung Ho-young's refreshing and spicy flower crab soup, combining the crispness of flower crab with the deep umami of clams, featuring tender crab meat that's perfectly cooked without over-boiling.
Shin Dong-min's Monkfish Liver Dish
A premium monkfish liver (ankimo) dish that completely eliminates fishy odor using the chef's secret low-temperature cooking method, maximizing a buttery, smooth flavor.
Sam Kim's Beef and Vegetable Stir-fry
A beef stir-fry with crunchy snow peas and roasted eggplant that enhances sweetness, offering a variety of textures.
Lee Yeon-bok's Gyeran Buchu Gunmandu
A method to make super simple Taiwanese-style pan-fried dumplings using only two basic ingredients—eggs and chives—with a crispy exterior and a moist, tender interior.
Sung Si-kyung's Canned Mackerel Pike Kimchi Jjim
A rich, slow-braised kimchi jjim made with aged kimchi, canned mackerel pike, kelp broth, and pork, simmered until deeply flavorful.
Sung Si-kyung's Grilled Pork Back Ribs
Pork back ribs coated in a special marinade and starch powder, then baked in an oven or air fryer until crispy outside and moist inside, without soaking to remove blood.
Baek Jong-won's Niga Bibibarrak Noodles Sauce
A meat-based mixed sauce easily made by simmering for home use, based on the popular 'Niga Bibibarrak Noodles' from Kang Sik Dang 2.
Baek Jong-won's Samgyeopsal Pa-muchim
A restaurant-style pa-muchim that tames the greasiness of samgyeopsal with a light gochujang sauce made from gochujang, sugar, and vinegar, enhanced with red pepper powder and sesame oil for a rich, savory finish.