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1,237 recipes found.
Striker Chef's Gireum Tteokbokki
A unique gireum tteokbokki stir-fried until crispy without sauce, enhanced with the rich umami of shrimp oil and the deep flavor of fish sauce.
Striker Chef's Mok Ttuk Ttui Sandwich
An open-faced baguette sandwich generously topped with Mok Ttuk Ttui, a mixture of sweet and spicy seasoned chicken neck meat, stir-fried vegetables, and tomato sauce.
Striker Chef's Miso Sogalbisal Bokkeum
A rice thief dish of beef short rib meat stir-fried with zucchini and garlic in a sweet and savory Japanese miso sauce.
Lim Sung-geun's Garlic Chive Geotjeori
A super-simple garlic chive muchim made with an all-purpose seasoning sauce that works for all kinds of ssam vegetables and geotjeori.
Yoon Yi-ryeon's Old Cucumber and Seaweed Muchim
A summer side dish of old cucumber and seaweed tossed in a tangy dressing of fermented fish sauce, vinegar, and raw sugar
Yoon Yi-ryeon's Seasoned Seaweed Fulvescens
A tender and savory winter delicacy side dish made by mixing seaweed fulvescens with finely chopped vegetables and seasoning with fermented anchovy sauce or fermented sand lance sauce.
Delicious Slow-Aging Super Simple Salsa Tacos
A simple and healthy taco made by wrapping fresh vegetables and grilled chicken breast in a tortilla.
Seonkyoung Longest Banana Cream Coconut Crepe Cake
A dessert layered with cream mixed with mashed bananas and condensed milk between nutty coconut crepes
Seungwoo Dad's Homemade Bacon
A traditional homemade bacon made by curing whole pork belly with salt, sugar, and sodium nitrite for a week, then slowly baking at low temperature in the oven.
Seungwoo Dad's Dongpo Pork
Tender and succulent pork belly dongpo pork, cooked via sous vide or long simmering, with caramelization and homemade five-spice powder adding deep flavor.
Seungwoo Dad's Chinese-Style Chow Mein
Make a crispy nest by frying soaked Hong Kong noodles until golden brown, and top with vegetables and pork stir-fried in a sweet and sour sauce.
Ttukdak Hyung's Coconut Sherbet
An exotic dessert made by scooping out the flesh from a coconut, simmering it with coconut milk, blending, and freezing again in the coconut shell.