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65 recipes found.

An unusual pancake featuring crisp, sweet apples and fragrant radish, creating a perfect pairing with makgeolli.

Homemade gyukatsu made by drying out the moisture of cost-effective steak-cut beef chuck flap tail in an air fryer and then frying only the surface until crispy.

Classic sweet potato fritters with a crisp exterior and thick, moist interior, made by coating slices of sweet potato in a chilled batter of glutinous rice flour and egg yolks.

A savory and light pancake made with firm frying tofu, sautéed onions with moisture removed, and leftover vegetables from the fridge, pan-fried until golden and crisp.

Old pumpkin sliced and salted, microwaved, then pan-fried without water using roasted peanut powder for a chewy, rich texture.

Cleanse the grass jelly with saltwater to remove dirt completely, then enhance crispiness and nuttiness by adding ice water dough and roasted oatmeal in this ultimate grass jelly pancake recipe.

A budget-friendly pancake featuring whole punggi mushrooms spread wide, topped with dried beef and green scallions for a vibrant color contrast and crisp texture.

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.

Squid meat, peeled and finely chopped with a knife, is mixed with minced vegetables and seasoned batter, then coated in yellow egg wash and pan-fried for a satisfyingly chewy texture.

A unique delicacy featuring a fragrant sea tangle batter enriched with chewy potato starch, savory perilla seed powder, and tender abalone meat, pan-fried to a crisp perfection.

A crispy bean sprout pancake topped with savory marinated pork, pan-fried to a nutty flavor like a mung bean pancake.

A satisfying, no-meat version of Eo-hyang Gaji using tofu and sausage, enhanced with a spicy-sour sauce. This is Lee Yeon-bok's signature take on the dish.