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1,443 recipes found.
Solo Cooking God's Yukgaejang Udon
A super-speedy yukgaejang-style udon made by stir-frying pork in scallion oil, then simmering a rich broth with gochugaru, fish sauce, and chicken stock powder.
Jung Ho-young's Instant Beef Bulgogi
A quick and easy instant beef bulgogi made in just 5 minutes using a versatile soy sauce base—no marinating required.
Hwang Jin-sun's Ge-sal Dubu
A Chinese-style soup dish enjoying soft tofu, chewy crab meat, and enoki mushrooms in a warm, thick broth
Hwang Jin-sun's Gasang Dubu
A Chinese-style home-cooked dish of tofu pan-fried until crispy, stir-fried with pork and crunchy vegetables.
Fabri's One-Pan Cream Pasta
When you're short on time, this rich and creamy gorgonzola pasta comes together fast in a single pan—sautéing ingredients and cooking the noodles all at once.
Shin Dong-min Sukiyaki
A traditional Japanese hot pot dish made by simmering beef and fresh vegetables in a sauce blended with soy sauce, water, and sugar in a golden ratio, then dipped into raw egg.
Raymon Kim's Super Simple Shumai
A simple Taiwanese-style mini shumai recipe you can easily make at home using an ice cube tray and a ziplock bag.
YOOXICMAN's Maillard Bulgogi
A new concept of bulgogi that maximizes juices and flavor by stir-frying meat and vegetables intensely in a stainless steel pan.
Raymon Kim's Pork Tenderloin Steak
A luxurious steak made by gently grilling affordable pork tenderloin and simmering it in a special mushroom-onion sauce for a rich, tender texture.
Raymon Kim's Ribeye Steak Grilling Guide
A comprehensive steak bible that teaches the perfect grilling time formulas from rare to well-done, using thick ribeye steak, along with a refreshing vegetable garnish technique.
This Man's Cook's Dried Shiitake and Radish Stew
A rich, savory, and slightly sweet side dish that rivals fish-based stews, achieved through the perfect blend of dried shiitake mushrooms and three liquids—no fish required.
This Man's Cook's Zucchini Assorted Vegetables
Grilled zucchini and shiitake mushrooms in a dry pan without oil to enhance their natural sweetness and chewy texture, then tossed with a rich, savory soy-based seasoning made with anchovy sauce, plum syrup, and sesame oil for a delicious side dish.