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375 recipes found.
Kim Dae-seok's Waterless Oiji
A Waterless Oiji made by soaking Korean cucumbers in plum syrup, sea salt, and soju, with dried garlic skins and chili seeds added for flavor.
Seonkyoung Longest Watermelon Soju
A refreshing fruit cocktail made by blending seedless mini watermelon into juice, mixing it with soju and Sprite, and serving it in the watermelon shell
Ttukdak Hyung's Gukmul Dakbal
Spicy and sweet secret sauce with crunchy bean sprouts steamed in a rice cooker until the bones easily come out, pojangmacha-style spicy braised chicken feet.
Ttukdak Hyung's Squid Kimchi Jeon
A savory pancake made with tender squid briefly blanched in soju water, crunchy kimchi, and umami-rich anchovy sauce, pan-fried until golden and crispy on both sides.
Jung Ho-young's Salmon Teriyaki Steak
A premium dish featuring salmon grilled with generous oil to crisp the skin like frying, then glazed with a homemade teriyaki sauce in a perfect 1:1:1 ratio for a glossy finish.
Kim Dae-seok's Cucumber and Onion Jangajji
A jangajji that achieves crispness and deep flavor using roasted ginger and soju, without the hassle of boiling the soy sauce brine.
Ttukdak Hyung's Sundae Gopchang Bokkeum
Chewy pork large intestines and sundae, with the gamey smell removed by adding soju, are combined with a spicy-sweet secret sauce and savory perilla seed powder for a nostalgic market-style sundae gopchang bokkeum.
Kim Dae-seok's Seokbakji
Seokbakji in the style of a beef tendon soup restaurant, enhanced with beef bone broth and a small amount of soju for depth of flavor
Kim Dae-seok's Waterless Pine Needle Suyuk
A suyuk recipe that reduces the pork's gamey odor by using vegetable moisture and fragrant pine needles, without adding a single drop of water, resulting in tender and juicy meat.
Lim Sung-geun's Crispy Young Radish Kimchi
This young radish kimchi stays crisp until the very end, thanks to a special brine made with soju.
Yoon Yi-ryeon's Morning Pepper Jangajji
Thick morning peppers pickled in a soy sauce mixture with fish sauce, staying crunchy even after long storage.
This Man's Cook Grilled Ganchi
Perfectly eliminates the fishy smell of silvery-skinned fish using vinegar and soju, and achieves a crispy texture without oil splatter by using parchment paper for grilling.