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79 recipes found.
Ttukdak Hyung's Journalist Restaurant Dolsot Bulgogi
A hearty journalist restaurant dolsot bulgogi made by marinating beef and glass noodles with soy sauce seasoning, then simmering with vegetables.
Striker Chef's Reverse Seared Porterhouse Steak
A premium porterhouse steak cooked using the reverse searing technique—first slowly bringing the interior to temperature in a low oven, then searing the exterior hard in a pan.
Okjubu's Oyster and Egg Stir-Fry
A simple, nutritious, and moist stir-fry dish combining the milk of the sea—oysters—with soft eggs for a delicious bite.
Okjubu's Spring Onion, Water Dropwort, and Cucumber Salad
A refreshing 8-minute side dish made by quickly marinating the fragrant spring onion, water dropwort, and crisp cucumber with a sweet-and-sour dressing.
Okjubu's Cod Stew
A recipe for cod stew made with cleaned cod, wild garlic, and sea snails, delivering a bold and deeply flavorful broth.
Okjubu's Eggplant Rice Bowl
A Chinese-style eggplant rice bowl featuring crispy fried eggplant with a spicy meat sauce.
Yeo Kyung-rae's Chinese-Style Meat Fritters (Tempura)
Chinese-style meat fritters made with tender pork loin marinated in savory seasoning and coated in a special starch batter, then fried to golden crisp perfection.
Jung Ho-young's Simple Seokbakji
A crisp and refreshing simple seokbakji made by salting radish without rinsing after soaking, perfect for winter.
Ttukdak Hyung's Spicy Soybean Curd Jjamppong
Sautéed vegetables and pork in pork fat oil, then simmered with clams broth and soybean curd for a spicy, hearty jjamppong.
Okjubu's Spicy Beef Ribs Stew
A fiery beef ribs stew with foolproof flavor using store-bought marinade and a kick of peperoncino for extra heat
Ttukdak Hyung's Grilled Beef
Marinated thinly sliced beef with green onions, mashed pear, and other seasonings, then aged for a day before grilling in a pan to create richly flavorful grilled beef
Ttukdak Hyung's Gyeon Dubeo Myeon and Beef Sashimi Salad
A spicy-sweet seasoned salad of dried tofu noodles, green onions, chives, and fresh vegetables, served with beef sashimi for a refreshing, tangy bite.