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158 recipes found.
Ttukdak Hyung's Homemade Jamaican Chicken
Homemade Jamaican chicken made by marinating whole chicken legs in a special blend of soy sauce, barbecue sauce, doubanjiang, and baking until crispy.
Kim Dae-seok's Large Cabbage Dumpling Kimchi
A refreshing summer kimchi made by soaking large cabbage in a light wheat flour slurry and freshly blended pear juice, seasoned with a savory broth that delivers a clean, crisp, cool flavor without any fishy aftertaste.
Kim Dae-seok's Summer Doenjang Jjigae
A summer seasonal doenjang jjigae featuring fresh potatoes and zucchini, where the doenjang is first sautéed to eliminate its pungent aroma and enhanced with a touch of ssamjang for a rich, savory depth.
This Man's Cook's Jinmichae Mulmarangimuchim
A top-tier side dish featuring crisp, chewy mulmarangimuchim with a satisfying texture and tender jinmichae, seasoned without soaking in water using mirin to enhance flavor.
Kim Dae-seok's Chili Kimchi
Delicious chili kimchi with a crisp texture from fresh chili peppers and a rich, savory flavor from boiled anchovy fish sauce, perfect for long-term storage and enjoyment.
This Man's Cook's Large Garlic Kimchi
Seasonal large garlic kimchi bursting with umami, made by soaking large garlic in dried anchovy sauce for a long time, then mixing it with homemade mushroom-kombu broth and leftover rice paste for deep, savory flavor.
Ttukdak Hyung's Pork Belly and Water Dropwort Bibimbap
A springtime delicacy featuring crispy grilled pork belly and water dropwort quickly sautéed in the rich pork fat for just 5 seconds to enhance its sweetness, all mixed together in a savory bowl of rice.
This Man's Cook Kalguksu-style Gyeotjil
A quick, ready-to-eat gyeotjil that captures the deep umami and refreshing taste of a specialty kalguksu shop by grinding dried chili peppers and apple, with MSG perfectly replicating the authentic restaurant flavor.
Kim Dae-seok's Gukmul Dakbal
A spicy soup-style chicken feet dish that removes odors through flour washing and soju blanching, using bean sprout water for a deep, savory umami flavor.
This Man's Cook Steamed Perilla Leaf Kimchi
Blanch perilla leaves in boiling water to enjoy a smooth, stomach-friendly side dish perfect for summer meals that pairs perfectly with rice.
Kim Dae-seok's Baby Napa Cabbage Mul-kimchi
A lifelong recipe for refreshing baby napa cabbage water kimchi that uses plenty of green onions for a crisp flavor and soju to remove any off-putting odors.
Solo Cooking God's Pork Belly and Bean Sprout Fried Rice
A rich, savory fried rice that elevates leftover pork belly with crisp bean sprouts and a deep umami flavor from dried anchovy paste and oyster sauce—just like the final bite at a grill house.