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250 recipes found.
Jung Ho-young's Cream Shrimp
Crispy fried shrimp coated with a mixture of tempura flour and starch in a 1:1 ratio, tossed in a sweet and spicy homemade cream sauce made from mayonnaise, condensed milk, and doubanjiang—elegant Chinese-inspired cuisine.
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 Ho-yoon's Eohyangdonggo
A Chinese-style dish of shiitake mushrooms stuffed with a shrimp and burdock filling, battered with rice flour and deep-fried, served with a sweet, sour, and spicy fish-fragrant sauce.
Aha Bujang's Yangjangpi
A generous homemade yangjangpi with stir-fried seafood and vegetables, paired with a tangy special mustard sauce
Kim Ho-yoon's Japchae
A super-simple one-pan japchae where the glass noodles are simmered directly in the seasoning liquid instead of being boiled separately, so they stay firm and never turn mushy even after cooling.
Maeil Matna Japchae
Glass noodles simmered in a soy sauce glaze until glossy, staying chewy and not swelling over time
Kim Jin-soon's Nabak Kimchi
A banchan-shop-style nabak kimchi made by first salting summer radish with salt and New Sugar, then adding pear beverage and strained seasoning liquid.
Kim Jin-soon's Banchan Shop Japchae
A banchan shop's know-how japchae recipe that boils unsoaked glass noodles in water with soy sauce and cooking oil so they don't get soggy over time.
Aha Bujang's Chop Steak
A chop steak stir-fried over high heat with vegetables and meat, elevated by a special sauce with whole-grain mustard for extra flavor.
Raymon Kim's Chop Steak
A tender and moist chop steak made by quickly stir-frying beef top blade and fresh vegetables in a sweet and tangy special sauce.
Kim Jin-soon's Non-Soggy Japchae
The glass noodles are not pre-soaked but boiled directly in a soy sauce liquid to absorb flavor, and even when cooked in the same pan until the end, they do not become soggy.
Maeil Matna Hong Kong-Style Vegetable Chow Mein
A Hong Kong-style chow mein made by quickly stir-frying egg noodles with a variety of vegetables over high heat for a smoky flavor.