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1,341 recipes found.
Kim Ho-yoon's Myeongran Sundubu Jjigae
A refreshing and clean sundubu jjigae made without meat, using myeongran (pollock roe) and clams to create a savory broth.
Lee Hye-jung's Seaweed Stem and Cucumber Muchim
A spicy seaweed stem fresh salad with a sweet and tangy seasoning and crunchy cucumber
Kim Jin-soon's Radish Salad with Oysters
A seasonal oyster salad made by mixing fresh oysters washed in salt water with salted radish salad and seasoning with saeujeot brine.
Kim Jin-soon's Saeujeot Muchim
A rice-stealing seasoned jeotgal that neutralizes the saltiness and fishiness of saeujeot with lemon-lime soda, creating a savory and spicy mix.
Kim Jin-soon's Maesaengi Oyster Rice Soup
Seasonal oysters and cocktail shrimp are stir-fried in sesame oil to build flavor, and maesaengi is added at the end to simmer into a maesaengi oyster rice soup.
Chinese Cuisine Witch's Blue Dragon Sauce
A Chinese-style all-purpose blue sauce made by pouring hot oil over aromatic vegetables to extract their flavor and then cooking off the moisture.
Striker Chef's Red Wine Onion Chutney Pork Loin Steak
A steak featuring tender pork loin, grilled in fragrant garlic butter, served with a sweet and sour onion chutney made by reducing two types of wine.
Striker Chef's Grilled Scallop and Enoki Mushroom Stem
A special dish featuring tender pen shell scallops and chewy enoki mushroom stems served with a tangy citrus cream sauce.
Yeo Kyung-rae's Ulmyeon
A hearty Chinese-style noodle dish where the flavors of various mushrooms, seafood, and minced garlic melt into a thick, smooth broth
This Man's Cook Punggi Three-Color Pancake
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.
This Man's Cook's Dongtae-tang
A Sumine Banchan-style dongtae-tang enriched with doenjang and saeujeot for a savory and refreshing broth, finished with water parsley and crown daisy.
Kim Dae-seok's Red Mustard Kimchi
A spicy, refreshing kimchi made by gently brining red mustard and green onions with only anchovy fish sauce, then mixing them into a thick, firm paste made from ground dried chilies, resulting in a bold, aromatic flavor.