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2,215 recipes found.
Aha Bujang's Nakji Bokkeum
A restaurant-style spicy stir-fried nakji, marinated in a special fiery sauce and quickly stir-fried over high heat.
Okjubu's Tuna Ssamjang
A spicy and savory rice thief made in just 5 minutes without fire, using canned tuna, doenjang, and gochujang
Lee Won-il's Mibakjeonji Dry-style Jeyuk Bokkeum
A life-changing jeyuk bokkeum by Chef Lee Won-il, stir-fried dry to bring out the rich, nutty flavor of gochugaru and smoky wok hei, without any liquid.
Aha Bujang's Soy Sauce Eomuk Bokkeum
A soy sauce eomuk bokkeum that brings out savory depth with Jin-ganjang and oyster sauce, quickly stir-fried in cooking oil to stay firm and clean without becoming soggy.
Aha Bujang's Andong Jjimdak
Restaurant-style Andong jjimdak with deep, spicy flavor from dried shiitake broth and dried chili peppers
Kim Jin-soon's Beef Bulgogi
Beef bulgogi gently stir-fried in an earthenware pot with a secret soy sauce marinade and vegetables, just like a driver's diner
Yoon Yi-ryeon's Stir-fried Bracken Fern Namul
A cleanly stir-fried bracken fern namul, with dried bracken boiled until tender and chewy, free of any bitter taste.
This Man's Cook One-Pan Super Simple Japchae
An innovative one-pan japchae that eliminates the hassle of separately boiling and stir-frying ingredients—simply add ingredients and seasonings in order to a single wok and simmer to completion.
Yoon Yi-ryeon's Sundubu Jjigae
A sundubu jjigae with deep, rich broth achieved by frying gochujang and gochugaru in oil for enhanced flavor and seasoning with fermented shrimp.
Yoon Yi-ryeon's Andong Jjimdak
A golden recipe for Andong jjimdak that achieves a deep, dark brown color worthy of a specialty restaurant, with the fiery heat of Vietnamese chili peppers perfectly cutting through any greasy richness.
Jung Ho-young's Spicy Sweet Marinated Crab
A spicy-sweet, mouthwatering crab dish made with plump autumn crabs, perfect as a side for rice.
Kim Jin-soon's Beef and Radish Soup
A clear, deep-flavored beef and radish soup made by stir-frying radish in sesame oil, soy sauce, and fermented sand lance sauce, then simmering with beef and skimming off the foam.