All recipes
Filter recipes by category, time, difficulty, source, ingredient, and situation tag.
All times
All difficulties
Search results
6,383 recipes found.
Jung Ji-sun's Meat Shumai
Homemade dim sum with rich pork filling made by grinding pork and fat in a golden ratio, delivering deep meaty aroma and chewy texture—replacing shrimp with juicy pork and fat.
Solo Cooking God's Mushroom Roast Curry
An unusual mushroom roast curry where the creaminess of milk meets the tangy freshness of tomato sauce, reimagined as a rich and distinctive twist on classic curry.
Solo Cooking God's Dried Shiitake Wasabi Sauce
Thickly sliced dried shiitake mushrooms simmered over low heat in a sweet-salty sauce, then generously mixed with fresh wasabi to create a versatile pickle-style condiment that perfectly complements rich meat dishes.
Jung Ho-young's Egg Fried Rice
Simple egg fried rice with a rich flavor enhanced by the subtle aroma of green onions and onions, combined with oyster sauce and butter.
Jung Ho-young's Homemade Hamburger Steak
Homemade hamburger steak served with a sharp and rich pepper cream sauce, featuring tender meat paste.
Shin Dong-min's Eggplant Oyster Tongsu
A special Chinese-style tongsu dish featuring crispy, juicy oyster fritters paired with the rich aroma and savory depth of roasted eggplant and a specially crafted sauce.
Raymon Kim's TanTan Noodles
A simple, rich, and spicy tan tan noodles recipe made at home in just 20 minutes using peanut butter, beef bone broth, and soy milk—no doubanjiang required.
Raymon Kim's Korean-Style Half-and-Half Chicken
Original Korean-style half-and-half chicken with homemade brine and nostalgic seasoning sauce, achieving a crispy exterior and juicy interior.
Kim Dae-seok's Grilled Nakji Horong
A traditional festive delicacy featuring chewy octopus wrapped in a spiral on wooden skewers, grilled with a savory soy sauce glaze until crisp and fragrant.
Chinese Cuisine Witch's Stir-fried Squid
A Chinese-style stir-fried squid made by quickly stir-frying scored squid and various vegetables over high heat.
Yoon Yi-ryeon's Boreum Namul
A traditional namul dish for Jeongwol Daeboreum, made by gently boiling dried vegetables and stir-frying them with perilla oil and sesame oil.
Sung Si-kyung's Blanched Octopus with Sweet and Sour Soy Sauce
A refreshing sweet and sour soy sauce dressing, made by briefly simmering mirin and soy sauce, is poured over thinly sliced cucumber, seaweed, and blanched octopus.