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2,233 recipes found.
Park Eun-young's Mapo Tofu
A smooth and spicy Chinese-style mapo tofu with rich flavor from chili oil and doubanjiang
Jung Ji-sun's Shumai Dim Sum
A Guangdong-style dim sum shaped like a pouch, featuring coarse-ground chewy shrimp and juicy pork belly
Jung Ji-sun's Sichuan Spicy Dim Sum
Homemade dim sum featuring crisp bamboo shoots and dried radish, enhanced with a numbing Sichuan chili sauce for a rich, layered texture.
Seungwoo Dad's Stir-fried Rice Noodles
A super simple stir-fried rice noodle dish that maximizes savory flavor with soy sauce, oyster sauce, and anchovy sauce, excluding sweetness, making it a great beer snack.
Solo Cooking God's Pork Potato Pancake
Easy to make without grating potatoes by hand—use a blender for smooth texture, and add minced pork for enhanced chewiness and flavor in this crispy potato pancake.
Solo Cooking God Garlic Pork Pasta
A fusion Korean pasta that harmoniously combines spicy stir-fried pork with crunchy, aromatic fried garlic and pasta noodles.
Solo Cooking God's Gomtang Curry
A unique curry with a rich beef bone broth base from gomtang ramen powder, simmered with pork and onion, and finished with peanut butter for a smooth Japanese-style flavor.
Solo Cooking God's Spicy Braised Pork Ribs
A practical braised pork ribs dish that skips the long blood removal process, quickly blanched with soju and doenjang, then simmered in a spicy-sweet sauce.
Solo Cooking God's Doubanjiang Mapo Tofu
An authentic-style mapo tofu that replicates Chinese restaurant flavors at home, maximizing savory depth with doubanjiang and oyster sauce.
Jung Ho-young's Egg Wrapped with Meat
A unique and rich egg dish where the yolk of a hard-boiled egg is removed and filled with seasoned ground pork, then steamed to create a savory and distinctive flavor profile.
Jung Ho-young's Kimchi Fried Rice Cutlet Roll
A unique dish made by rolling thin cutlet meat with spicy kimchi fried rice and savory cheese, then frying until crispy.
Jung Ho-young's Japanese-style Hi-rice
A rich and savory Japanese-style hi-rice made by caramelizing onions in the savory fat from pork belly, then enhancing the flavor with demi-glace sauce.