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7 recipes found.

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.

Restaurant-style Andong jjimdak with deep, spicy flavor from dried shiitake broth and dried chili peppers

Chicken thigh coated in sweet potato starch sediment, double-fried, and wok-tossed in a spicy, sweet-and-sour sauce

A traditional Kkwabarou made without a single grain of glutinous rice flour, achieving a crispy exterior and chewy interior solely through the secret combination of starch and oil.

A restaurant-style chili pepper mandu soup combining spicy handmade chili pepper mandu with a savory broth.

Taiwanese night market-style crispy chicken with fermented tofu marinade, sweet potato starch coating, and Thai basil aroma

Steamed dumplings with chewy starch skin filled with savory meat balls and crunchy bamboo shoots, inspired by Taiwan's night market style