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2,222 recipes found.
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.
This Man's Cook's Enoki Mushroom Minced Pancake
A savory pancake made by finely chopping leftover mushroom stems and scraps from making three-color pancakes, creating a rich, tender bite similar to odeng.
Kim Jin-soon's Seokbakji
Seolleongtang-style seokbakji pickled with clear lemon-lime soda and New Sugar, with a refreshing savory depth from chili seeds and a kelp-flour paste
This Man's Cook's Fire-Resistant Holiday Japchae
Pre-boiling the soy sauce seasoning to develop deep flavor, and immediately coating boiled glass noodles with sesame oil to maintain chewiness even days later—this is the secret recipe for japchae that never burns.
Kim Dae-seok's Beef Radish Soup
A deep-flavored beef and radish soup with a clear, refreshing broth, made by quickly removing blood and impurities from the meat without frying, using flour for rapid purification.
Ttukdak Hyung's Red Odeng Jeon-gol
A spicy and sweet pojangmacha-style hot pot using anchovy kalguksu ramen soup base, with skewered odeng, garaetteok, and noodles.
Aha Bujang's Japchae
A restaurant-style japchae where the glass noodles are blanched, the ingredients are stir-fried, and everything is tossed with oil and seasoning so the noodles stay soft and never get soggy even after sitting.
Yoon Yi-ryeon's Gimjang Kimchi
From salting napa cabbage to layering seokbakji, a fail-proof traditional gimjang kimchi with 50 years of expertise
Kim Jin-soon's Yeolmu Eolgari Kimchi
A banchan shop secret for yeolmu eolgari kimchi made without grassy notes, using a kelp broth flour paste and fresh red chili pepper seasoning for a refreshing taste
Ttukdak Hyung's Dongchon Shabu Kalguksu
Enjoy Dongchon Shabu Kalguksu with spicy broth, watercress, mushrooms, and beef, plus stir-fried rice at the end.
Kim Dae-seok's King Oyster Mushroom Beef Stir-Fry
A special side dish that combines the chewy texture of king oyster mushrooms with the rich flavor of beef, enhanced with a subtle mustard aroma.
Ttukdak Hyung's Cheonggukjang
A traditional restaurant-style cheonggukjang stew that uses deeply brewed anchovy broth and blender-ground radish as a base, adding refreshing coolness and umami.