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375 recipes found.
Seonkyoung Longest's Mul Naengmyeon
A slushy mul naengmyeon made by blending deeply infused beef broth and tangy dongchimi liquid in a golden ratio
Ttukdak Hyung's Squid Bossam
Tender boiled pork belly, cooked in makgeolli, served with a sweet and sour, chewy and crunchy seasoned squid and vegetable salad made with water-boiled radish and cucumber, and chewy whole squid.
Jung Ho-young's Chicken Thigh Fried Chicken
Fried chicken with a supreme crunch that rivals professional restaurants, achieved by removing off-flavors with curry powder and frying twice at different temperatures.
Yoon Yi-ryeon's eolgari mulkimchi
A crunchy and refreshing eolgari cabbage water kimchi that maximizes the clean taste of the broth using grated radish and commercial pear drink.
Kim Dae-seok's aged kimchi Pork Belly Stew
A rich and spicy pork belly stew made by searing the outer surface of whole pork belly like frying, then simmering it with well-aged kimchi and deep anchovy stock for a bold, savory flavor.
Kim Dae-seok's Pork Tenderloin Jangjorim
A hearty week-long side dish made with chef Kim Dae-seok's secret broth using diluted mustard to eliminate pork tenderloin's off-flavors and deliver deep, savory umami.
Kim Dae-seok's Pickled Chili
Traditional pickled chili with a crisp, tangy bite made without vinegar, using saltwater and soju.
Kim Dae-seok's Doenjang Perilla Leaf Pickles
An unusual perilla leaf side dish with a smooth, clinging texture and rich umami flavor, made with non-salty soybean paste seasoning mixed with flour slurry—perfect for rice.
Yoon Yi-ryeon's Dakbokkeumtang
Dakbokkeumtang made by blanching chicken to remove any off-odor and creating deep savory flavor with soy sauce, gochujang, and gochugaru
Aha Bujang's Secret-Ingredient Bossam
Perfectly tender boiled pork bossam without any off-odors, using beer, soju, and ssanghwatang
Lee Hye-jung's Dakbokkeumtang
A dakbokkeumtang made by removing the chicken skin and stir-frying with soju to eliminate grease and off-flavors, then simmering with potatoes and perilla leaves.
Ttukdak Hyung's Cheese Fried Squid
Extremely crunchy and savory, with string cheese inserted into intricately scored pinecone-cut squid, coated in crispy curry batter and breadcrumbs.