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222 recipes found.
Seungwoo Dad's Whole Sausage Cheese Gimbap
A super simple gimbap with a whole grilled sausage, soft egg garnish, and a slice of cheese.
Yoon Yi-ryeon's Braised Half-Dried Pollack
This braised half-dried pollack is deeply infused with seasoning and has a glossy sheen. The pollack, cleaned without any fishy smell, is pan-fried until golden and then braised with a savory sauce for a rich flavor.
Aha Bujang's Karaage Chicken
Crispy homemade chicken fried after a quick massage with a special seasoning powder
Aha Bujang's Yu Xiang Eggplant
Thick-cut eggplant scored in a crosshatch pattern, coated in starch, pan-fried until golden, then stir-fried in a sweet and sour Chinese-style sauce for a special dish.
Kim Jin-soon's Perilla Leaf Beef Yukjeon
A premium yukjeon made by wrapping blood-drained beef eye of round in glutinous rice flour and fragrant perilla leaves, pan-frying until golden, and serving with a seasoned scallion salad.
Kim Jin-soon's 15-Minute Dak Gomtang
A super-simple dak gomtang made in 15 minutes by browning chicken leg meat and adding mayonnaise and oyster sauce for a rich body.
Aha Bujang's 5-Minute Raisin Tree Tea Soybean Sprout Hangover Soup
A refreshing soybean sprout hangover soup made in just 5 minutes using store-bought raisin tree tea, without needing a deep broth.
Kim Jin-soon's Bomb Gyeranjjim
A bomb gyeranjjim made to puff up high like at a restaurant using baking powder and the steam heat of a ttukbaegi.
Kim Jin-soon's Dried Pollock Egg Soup
A rich broth made by stir-frying dried pollock strips in perilla oil and vegetable oil, seasoned with tuna extract, and finished in just 5 minutes.
Kim Jin-soon's Yukhoe Bibimbap
A clean and savory yukhoe bibimbap seasoned with soy sauce and chili powder instead of gochujang, without any heaviness.
Kim Jin-soon's Beef Fascia and Large Green Onion Yukgaejang
A spicy yukgaejang made by stir-frying beef fascia to render chili oil, then simmering with large green onion and enoki mushrooms.
Kim Jin-soon's Beef Rice Balls
Rice balls made by mixing seasoned rice with beef stir-fried in a sweet and savory sauce, shaped into rounds, and coated with roasted seaweed flakes.