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1,336 recipes found.
Kim Ho-yoon's Stir-fried Eggplant
A chewy, non-soggy eggplant side dish made by salting and draining with starch syrup to remove moisture before stir-frying.
Lee Yeon-bok's Stir-fried Bok Choy
A crunchy Chinese-style side dish made by briefly blanching bok choy to lock in moisture and texture, then quickly stir-frying with oyster sauce in just 10 minutes.
Aha Bujang's Andong Jjimdak
Restaurant-style Andong jjimdak with deep, spicy flavor from dried shiitake broth and dried chili peppers
Baek Jong-won's Soy-Braised Eggs
A hearty side dish that maximizes the sweet-and-salty charm of boiled eggs with Jin-ganjang and sugar, finished with whole garlic cloves and kkwarigochu for a crisp texture and enhanced flavor.
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 Ji-sun's Chinese-Style Cod Fish Gwangjeong
A Chinese-style stir-fried cod fish dish with a savory, spicy, and slightly sweet flavor, made by frying the cod without any fishy odor until crispy, then stir-frying it with doubanjiang and huangdoujang sauce.
Kim Jin-soon's Eggplant Japchae
A special eggplant japchae stir-fried to a chewy texture without sogginess by salting and draining the eggplant with starch syrup and salt.
Aha Bujang's Old-Style Tteokbokki
A nostalgic pan-tteokbokki recipe simmered down with just three ingredients—starch syrup, beef dashida, and gochugaru—without gochujang.
Yeo Kyung-ok's Mapo Tofu
Sichuan-style dish that hits the Korean palate—soft tofu blanched briefly for firmness, then gently simmered in a spicy chili oil and doubanjiang sauce
Kim Dae-seok's Electric Rice Cooker Castella
A nostalgic castella baked to perfection using an electric rice cooker and hand blender, without needing an oven
Aha Bujang's Chungmu Gimbap
Chungmu gimbap served with crunchy radish kimchi pickled in starch syrup and richly seasoned squid and Korean fish cake (eomuk) muchim
Aha Bujang's Spicy Braised Squid and Soybean Sprouts
A spicy and crunchy braised squid and soybean sprout dish that replicates the flavor of a specialty restaurant's agujjim without using monkfish.