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963 recipes found.

Authentic master-level sweet and sour pork with a crispy coating made from egg white and dry starch, double-fried to maintain crunch even after time has passed

A simple egg soup with deep umami flavor from chicken stock and a silky, cloud-like texture achieved by mixing starch into the egg mixture.

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.

A savory and hearty Japanese-style eggplant rice bowl (nasu-don) made by pan-frying starch-coated eggplant until crispy, stir-frying pork and large green onion, then simmering in a miso-based sauce and serving over rice.

A recipe that uses milk powder as a base to create an all-purpose seasoning powder, completing a rich and savory broth-style tteokbokki in just 5 minutes, reminiscent of delivery-specialty shops.

A homemade tteokgalbi recipe using leftover beef scraps, beef fat, and pork, mixed with a golden ratio of seasonings, to lock in juices and grill to a golden brown.

Crispy fried chicken drumettes coated in potato starch, then glazed with a sweet and savory soy sauce seasoning with large green onion and cheongyang chili pepper to complete this soy sauce chicken.

Blanching chicken breast coated with potato starch for a moist texture, served with a tangy-sweet soy sauce and green onions—this ultra-simple, healthy side dish is ready in minutes.

A crispy, chewy eggplant fritter made without the hassle of a wet batter—using a spray bottle to mist water onto eggplant while repeatedly coating it with potato starch, ensuring the crust stays intact and delivers maximum chewiness.

A simple Chinese-style eggplant fritter with a crispy exterior and juicy beef filling inside

Artisan canned ham made by steaming ground pork with six basic ingredients, boasting a much richer meat flavor and tender texture than store-bought spam.

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.