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1,336 recipes found.
Jung Ho-young's Old-fashioned Tteokbokki
A moist and rich old-fashioned tteokbokki made with starch paste, recreating the nostalgic taste of street-side food stalls from childhood.
YOOXICMAN's Yurin-gi
A Korean-Chinese fried chicken dish that is tangy, sweet, and spicy, maintaining crispiness even when drenched in sauce, using Chef Lee Yeon-bok's secret oil-based batter technique.
Raymon Kim's Beef Fritters
Beef tenderloin coated with a subtle garlic and ginger aroma, fried crisp without any batter water for a nostalgic Chinese-style dish known as 'Dempura (meat fritter).'
This Man's Cook Daeppa Kimchi Jeon
A crispy outer layer and moist inner texture achieved by mixing shredded kimchi and finely chopped green onions into a thin batter with starch, then pan-frying until golden.
Kim Dae-seok's Squid Fritters
Steaming fresh squid briefly makes it easier to handle, then pan-frying with just starch and egg creates a delightfully chewy yet crispy specialty fritter
Ttukdak Hyung's Cheese Buldak
A nostalgic cheese buldak loaded with spicy chicken thigh and rice cakes, generously topped with buttery corn cheese to balance heat and richness
Aha Bujang's Yeoltan Bulgogi
Quickly stir-fried thinly shaved pork belly coated in a spicy-sweet sauce and finished with a torch for smoky charred flavor
Aha Bujang's Gochujang Thinly Sliced Pork Belly
Thinly sliced pork belly bulgogi quickly stir-fried over high heat with a savory gochujang sauce, crunchy soybean sprouts, and shredded scallions
Aha Bujang's Snowflake Potato Starch Tangsuyuk
A potato starch tangsuyuk recipe that removes blood from the meat cleanly and coats it with settled potato starch sediment to create a snowflake-like white and chewy fry.
Aha Bujang's Spicy Chili Jjajang
A famous Jilin-style ganjjajang loaded with large chunks of pork and cheongyang chili peppers for a fiery, spicy kick
Shin Dong-min's Soy Sauce Karaage
Soy sauce karaage marinated with white-type tsuyu, brewed soy sauce, and cheongju, using medium heat to cook the inside and high heat for a crispy surface
Maeil Matna Giant French Fries
Long French fries made by mixing mashed potatoes with starch, shaping them into long sticks, double-frying for crispiness, and tossing with cheese seasoning