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20 recipes found.

A recipe for Ogolgye stir-fried chicken from the School Chef that captivated Michelin-star chefs during the blind mission of Culinary Class Wars.

A school lunch-style quail egg jangjorim with a chewy, glossy texture that retains its seasoning even after refrigeration, thanks to a starch coating that prevents the sauce from separating.

A simple yet exotic rice bowl featuring spicy bird's eye chilies and fragrant basil, delivering a bold and aromatic flavor profile.

A unique dakbokkeumtang that uses the subtle, fragrant natural sweetness of 100% watermelon juice instead of sugar.

A spicy post-meal kalguksu made by dissolving gochujang, doenjang, and dashida in the water from the steamer that absorbed the beef's rich juices, then adding noodles and plenty of fragrant water dropwort.

A crispy spinach jeon enhanced with starch powder and topped with sweet corn for a unique twist.

A warm hangover stew with deep umami from kelp and shrimp, and texture from scrambled eggs and soft tofu.

Cleanly coat spinach in a plastic bag and fry only once for a crispy, delicious vegetable fritter.