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679 recipes found.
Ttukdak Hyung's Stuffed Cucumber Kimchi
An ultra-simple stuffed cucumber kimchi that anyone can succeed at, with crisp cucumbers pickled in boiled saltwater.
Aha Bujang's Thai-Style Rice Noodles
Thai-style rice noodles that capture the feel of a local Thai restaurant in just 5 minutes, using savory pork seasoning and fish sauce.
Baek Jong-won's Kimjang Kimchi
A popular Kimjang kimchi recipe that significantly reduces the need for complex meat broths or tedious porridge-making processes, achieving a refreshing and deep flavor with just basic seasonings by soaking chili powder in glutinous rice paste.
Aha Bujang's White Kimchi
Lightly salted napa cabbage ferments in a clear brine made with glutinous rice paste and pear drink, giving it a refreshing taste.
Ttukdak Hyung's Eel Rice Bowl
A rich eel rice bowl topped with eel seasoned in teriyaki sauce, scallions, and egg, served over dashi-infused rice made with kelp and bonito flakes.
Kim Ho-yoon's Stir-fried Eggplant
A chewy, non-soggy eggplant side dish made by salting and draining with starch syrup to remove moisture before stir-frying.
Sung Si-kyung's Anchovy Oil Pasta
A pasta that maximizes umami with chopped anchovies in olive oil infused with garlic and shrimp, finished with scallions for a clean touch
Okjubu's Tuna Ssamjang
A spicy and savory rice thief made in just 5 minutes without fire, using canned tuna, doenjang, and gochujang
Aha Bujang's Toowoomba Pasta
A rich, spicy, and savory cream pasta with deep flavors, inspired by Outback Steakhouse's Toowoomba Pasta.
Ttukdak Hyung's Radish Muchae Bibimbap
A hearty bibimbap made by tossing crunchy radish in a spicy chili pepper seasoning and enjoying it with rice.
This Man's Cook Non-Soaked Small Cabbage Ssamjang
A super-fast 5-minute small cabbage ssamjang that skips the salt-brining step, using a secret ingredient—corn syrup—to ensure the seasoning sticks well and delivers fresh, crisp texture.
Lee Yeon-bok's Chongyubing
A fragrant Taiwanese-style scallion pancake made by layering a scallion oil paste and folding the dough to create flaky layers.