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1,237 recipes found.
Seonkyoung Longest Lemongrass Garlic Lobster Stir-Fried Noodles
A superb noodle dish featuring lobster roasted in aromatic butter served with butter-tossed egg noodles.
Ttukdak Hyung's Nakji Horong-i
A pojangmacha-style appetizer made by wrapping cleaned octopus around wooden skewers, brushing on a sweet and spicy gochujang sauce, and air-frying until charred.
Yoon Yi-ryeon's Braised Meowi Stalks (Korean Butterbur, Petasites japonicus)
Seasonal meowi stalks (Korean butterbur, Petasites japonicus) boiled in salted water, peeled, then simmered in oil and soy sauce until glossy and tender—a chewy, savory rice thief of a side dish.
Yoon Yi-ryeon's Spicy Soybean Sprout Japchae
A unique drinking-snack-style japchae that stir-fries crunchy soybean sprouts and glass noodles with a spicy kick, delivering a savory depth reminiscent of agujjim (braised monkfish).
Yoon Yi-ryeon's Bamboo Shoot Chomuchim
A refreshing chomuchim that whets the appetite with crunchy bamboo shoots tossed in a sweet and tangy double-strength vinegar and chogochujang sauce.
Lee Won-il's Pork Neck Marinated Ribs
With a pressure cooker, deeply simmer vegetables to extract flavor, then marinate for 48 hours in a special soy sauce seasoning to make tender, restaurant-style pork neck ribs.
YOOXICMAN Pâté en Croûte
A traditional French culinary art dish, filled with tender meat and rich foie gras inside a crispy pastry crust, then chilled and served cold.
Yoon Yi-ryeon's Coastal Hogfennel with Perilla Seed Dressing
A healthy spring side dish of tender blanched coastal hogfennel tossed in a nutty perilla seed dressing.
Yoon Yi-ryeon's Dolsan Gat Jangajji
A refreshing and clean jangajji made with Dolsan mustard greens. Pour a pickling liquid made of soy sauce, soju, vinegar, plum extract, and unrefined cane sugar over salted greens and let them mature.
Yoon Yi-ryeon's Hobakjeon (Pan-fried Zucchini)
A crispy and fragrant hobakjeon made with Joseon zucchini, available only in late summer to early autumn. The key is adding a pinch of New Sugar to bring out the natural flavor of the zucchini.
Maeil Matna Custard Cornet Pie
A dessert made by wrapping pie dough around homemade paper and foil molds, baking until crispy, and filling with sweet custard cream
Kim Jin-soon's Lettuce Water Kimchi
A super simple water kimchi made by soaking lettuce for 30 minutes in a broth seasoned with blended cold rice instead of making a starch paste.