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6,383 recipes found.
Jung Ho-young's Anago Tempura Don
A professional-style tempura rice bowl topped with crispy-on-the-outside, juicy-on-the-inside deep-sea eel fritter
Shin Dong-min's Sweet, Sour, and Spicy Super Simple Pajeori
A 5-minute scallion salad that tames the sharpness of scallions with vinegar and soy sauce, whetting the appetite.
Raymon Kim's Homemade Tare Chicken Skewers
Homemade grilled chicken skewers with a rich, savory tare sauce, styled after professional izakaya restaurants
Kim Dae-seok's Steamed Mung Bean Sprout Namul
Steamed with a small amount of water and cooled naturally in the air for a crisp, well-seasoned side dish
Okjubu's Seasoned Seomcho Spinach
A winter seasonal seomcho muchim with deep savory flavor from doenjang and fermented anchovy sauce
Park Eun-young's Egg Noodle Twice-Cooked Pork Stir-Fry
A stir-fried noodle dish that combines Hong Kong-style egg noodles with Sichuan-style twice-cooked pork (huiguorou), delivering an addictive spicy-sweet flavor.
Oh Se-deuk's Kung Pao Fish Cake Stir-fry
A Sichuan-style Kung Pao twist on a side dish, featuring thick fish cakes and mushrooms stir-fried in spicy chili oil and coated in a rich, savory oyster sauce glaze.
Hwang Jin-sun's Geumsa Oryong
A high-end Chinese dish where sea cucumber is stuffed with minced pork and shrimp, deep-fried, and served with a vegetable sauce julienned as thin as threads.
Kim Yoo-ah's Tom Kha Gai
A traditional Thai coconut chicken soup that harmonizes the rich aroma of coconut cream, the refreshing tang of lime, and the delicate flavor of chicken.
Ttukdak Hyung's Jokbal Twigim
Crispy on the outside, tender on the inside: trendy pork trotter dish boiled for 2 hours with ssanghwa tea and jocheong, then coated in breadcrumbs and deep-fried.
Okjubu's Refreshing Acorn Jelly Bowl
A refreshing summer delicacy featuring thick slices of acorn jelly, crisp cucumber ribbons, and spicy-sour kimchi floating on a chilled anchovy broth with ice cubes.
Delicious Slow-Aging Enoki Tuna Rice Bowl
A one-bowl rice dish made simply by cooking enoki mushrooms and tuna in the microwave.