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6,383 recipes found.
This Man's Cook Egg Noodles
A simple and delicious egg noodle soup with a rich, savory flavor made by gently incorporating eggs into dried anchovy broth.
This Man's Cook New Mushroom Fish Cake Stir-Fry
A chewy fish cake stir-fry with fresh shiitake mushrooms, sautéed until dry and crisp in spicy gochujang oil, enhanced with a versatile soy sauce glaze.
This Man's Cook Dallaejang
A savory dill sauce made with two bundles of dallae, dried anchovy sauce, and plum syrup, enjoyed with roasted seaweed.
Ttukdak Hyung's Tomato Egg Stir-Fry
A smooth and savory tomato egg stir-fry seasoned with oyster sauce and ketchup
This Man's Cook's Oil Tteokbokki
Crispy on the outside and chewy on the inside, this street-style oil tteokbokki features spicy-sweet seasoned rice cakes marinated in perilla oil, inspired by Tongin Market's famous version.
This Man's Cook's Soybean Sprout Tower Chicken Stew
A standout recipe perfect for entertaining guests: a spicy, savory chicken stew with a fragrant sesame oil base, topped high with crisp soybean sprouts arranged like a mountain.
This Man's Cook Yuzu Beef Short Ribs Stew
Beef short ribs coated with starch and grilled, then simmered in a custom soy-based sauce with yuzu paste to create a dish with crispy exterior and tender interior, enhanced by the refreshing tang of yuzu.
This Man's Cook Sundae Bokkeum
Spicy-sweet sundae stir-fry with fragrant perilla seed powder, sesame oil, and fresh perilla leaves, served generously with chapssal noodles and glass noodles.
This Man's Cook Anchovy Broth Tteokguk
A clean and light tteokguk made with anchovy broth instead of rich, heavy meat broth, in the style of Sumine Banchan.
Kim Dae-seok's Maesil Jangajji Gimbap
A special gimbap that uses sweet and sour, crunchy pickled plums (maesil jangajji) tossed in gochujang instead of pickled radish, capturing both flavor and freshness.
Kim Dae-seok's Braised Tongue Sole and Potatoes
A rice-thief braised fish dish where dried seodae and chewy potatoes are simmered to perfection in a deep, rich anchovy and kelp broth until the sauce is reduced.
Kim Dae-seok's Toha Jeotgal
A traditional, savory fermented paste made by aging freshwater shrimp in sea salt for a week, then grinding it with various seasonings and glutinous rice to create a rich, umami-packed condiment.