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169 recipes found.
Kim Dae-seok's Perilla Leaf Soondubu Jjim
A quick and fragrant perilla leaf-wrapped soondubu stew, steamed in just 3 minutes in the microwave with a versatile soy sauce seasoning and deodorized dried anchovies for deep, savory flavor—perfect for a busy home cook's side dish.
Yoon Yi-ryeon's Chorongmu Kimchi
A refreshing summer kimchi made by mixing firm, crunchy chorongmu with a sauce of ground red chili peppers
Ttukdak Hyung's Onion Jam
Onion jam made by slowly cooking onions in butter and sugar to bring out sweetness, finished with lemon juice
Striker Chef's Spam Fried Rice
A gourmet spam fried rice made by stir-frying vegetables in the oil rendered from spam itself, then cooking fluffy scrambled eggs and rice, and finishing with sesame oil and chopped green onions.
Solo Cooking God Spicy Clam Ramen
Sauté cabbage and onion in chili oil to develop a smoky flavor, then boil with an ample amount of fresh seasonal clams for a cool, spicy ramen inspired by clam jajangmyeon.
Ttukdak Hyung's Rice Cooker Consommé
A rich and creamy rice cooker consommé made by gently cooking sweet corn, potatoes, and onions with milk, heavy cream, and cheddar cheese in a rice cooker.
Ttukdak Hyung's Red Clam Menrann Sotbap
A rich and savory sotbap made with fresh clams, low-salt menrann, shiitake mushrooms, and rice, simmered in a buttery sauce for a deep, nutty flavor.
Seungwoo Dad's Golbaengi Kalguksu Bibimmyeon
A specialty noodle dish where thick, chewy kalguksu noodles are mixed with tender whelks and crunchy green onion strips in a spicy sauce, instead of the usual thin somyeon noodles.
Ttukdak Hyung's All-Purpose Batter Gochu Twigim
Crispy cucumber peppers stuffed generously with all-purpose meat batter and coated in a sparkling water batter for an incredibly crunchy gochu twigim.
Ttukdak Hyung's Chicken Thigh Meat Suyuk
Chicken thigh meat is pan-seared until golden brown to lock in the juices, then simmered deeply with medicinal herbs and vegetables in a whole chicken stew style.
Fabri's Haemul Pajeon
An authentic haemul pajeon that maximizes crispiness with a golden-ratio batter of flour and starch, topped with fresh seafood and egg wash.
Kim Dae-seok's Clam Fritters
A fritter made by coating shelled clams marinated with soy sauce in a batter of egg mixed with green onions and chili peppers, then pan-frying until golden and savory.