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1,274 recipes found.
Kim Ho-yoon's Kkwarigochu Stir-fried Anchovies
Kkwarigochu stir-fried anchovies coated with garlic oil and sugar to stay tender without hardening
Lee Hye-jung's Mushroom Doenjang Braise
A multi-purpose doenjang dipping sauce made by thickly braising store-bought doenjang with an abundance of various mushrooms and chopped nuts.
Lee Hye-jung's Cabbage and Chicken Breast Salad
A healthy salad with lightly steamed cabbage and garlic chives, topped with chicken breast and a spicy-sour gochujang dressing
Maeil Matna Spicy Stir-fried Squid
A spicy stir-fried squid made by first stir-frying the seasoning paste in scallion-infused oil and adding soy sauce for a smoky flavor, all without excess moisture.
Maeil Matna Crispy Tofu Gangjeong
Tofu is frozen, thawed, baked until crispy in the oven, then tossed in a sweet and spicy dakgangjeong sauce to create a crispy outside, moist inside tofu gangjeong.
Ttukdak Hyung's Fiery Pork Neck Stir-fry
A spicy and sweet pork neck stir-fry with a powerful smoky flavor, using soju to perfectly eliminate any gamey taste, just like the nostalgic flavors of a street food stall.
Seungwoo Dad's Omija Cider Watermelon Hwachae
A traditional cafe-style watermelon hwachae made with sweet and tangy omija syrup mixed with refreshing cider and topped with rich pine nuts.
Ttukdak Hyung's Super Simple Muchim Mandu
A super simple bunsik-style mandu dish where crispy fried pan-fried mandu are tossed in an umami-packed sauce based on ketchup and corn syrup.
Ttukdak Hyung's Cream Shrimp
Crispy fried shrimp coated in a tangy-sweet sauce based on mayonnaise and lemon juice, in the style of Chinese restaurant cream shrimp.
School Chef's Spicy Eomuk Bokkeum
A spicy, addictive eomuk bokkeum made with gochugaru and cheongyang peppers for a bold, peppery kick.
School Chef's Dubu Jorim
Dubu jorim made by frying tofu golden in perilla oil to keep it firm and chewy without crumbling, highlighting the natural sweetness of vegetables.
Solo Cooking God's Tuna Omelet
A plump omelet made without fail by wrapping savory tuna fried rice in a soft egg blanket and shaping it with foil.