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963 recipes found.

A viral hit from the Black-and-White Chef Restaurant Mission, these lion-head shaped dim sum feature tender shrimp filling wrapped in crispy chunquan skin and deep-fried to perfection.

Pan-seared pork belly with a crispy, chewy coating made by dusting potato starch onto the fat, served with a sweet and savory scallion sauce in a Chinese-inspired style

A super simple spicy shrimp and bean sprout steamed dish made in just 5 minutes by tossing all ingredients into a pan and stir-frying with seasoning sauce.

A magical jeyuk bokkeum powder seasoning mixed in golden proportions, stored, and used to make fire-flavored shaved pork bulgogi in just 5 minutes.

Trendy street-style tacos made by soaking tortillas in a rich beef chili broth, simmered for 5 hours with Mexican chilies and spices. A bold, flavorful experience inspired by authentic Mexican street food.

Spam with excess grease removed by hot water, resulting in a leaner texture, mixed generously with savory tofu and finely chopped vegetables, pan-fried to golden crispness for a nutritious side dish.

Fillet cod is thoroughly coated with potato starch on both the surface and inside, deep-fried twice for extra crispiness, then simmered in a spicy-sweet sauce to create a delicious gwanjeong dish.

A premium dish featuring tender beef coated in starch to lock in juices, quickly stir-fried over high heat with crisp green onions for a satisfying bite.

A super simple three-color jeon that drastically cuts cooking time by layering egg mixture and ingredients in a square pan, eliminating the need to skewer each piece individually.

A super simple japchae where the glass noodles are coated with oil while boiling to prevent sticking, and crunchy soybean sprouts and chewy fish cakes are quickly stir-fried with a special seasoning sauce.

A festive essential meat dumpling pancake with juicy, tender texture made without beef, using pork shoulder and mashed tofu for a moist and soft bite.

Spiced crab made with slightly frozen flower crab, mixed with potato starch slurry and a special seasoning sauce, resulting in tender, resilient meat reminiscent of a top-tier restaurant-style dish