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70 recipes found.
Solo Cooking God's Minari Samgyeopsal Bokkeumbap
A fantastic Korean BBQ restaurant-style fried rice made by stir-frying minari in pork belly oil to infuse the aroma, then tossed with a spicy-savory sauce and instant rice.
Okjubu's Minari and Clam Jeon
A fragrant Korean pancake made with seasonal minari, clam meat, Cheongyang chili, and egg, pan-fried in plenty of oil until crisp.
Okjubu's Bean Sprout Rice with Water Dropwort Sauce
A delightful meal featuring rice cooked with crisp bean sprouts and radish, topped with savory stir-fried beef and fragrant water dropwort sauce
Jung Ji-sun's Pork Malatang
A convenient one-person malatang using pork instead of beef, seasoned with malatang sauce and chili oil for a deep, rich, and savory flavor.
Kim Dae-seok's Oyster Soup
Winter radish marinated in soy sauce broth for maximum freshness, enhanced with water dropwort for a clear and clean fresh oyster soup
Yoon Yi-ryeon's Barley Rice with Yeolmu Water Kimchi
Yeolmu water kimchi made with ground soaked barley rice as a starch base and a refreshing taste from pear and radish juice
Ttukdak Hyung's Pork Belly and Water Dropwort Bibimbap
A springtime delicacy featuring crispy grilled pork belly and water dropwort quickly sautéed in the rich pork fat for just 5 seconds to enhance its sweetness, all mixed together in a savory bowl of rice.
Kim Dae-seok's Soybean Sprouts with Water Dropwort Salad
A healthy side dish made by steaming soybean sprouts with minimal water for a crisp texture, and lightly tossing them with fresh water dropwort without sesame oil for a clean, refreshing flavor.
Okjubu's Water Drop Soybean Paste Stew
A rich, savory soybean paste stew loaded with fragrant water drop, perfect for clearing a whole bowl of rice in no time
Hong Shin-ae's Life-Changing Minari Jeon
A premium savory pancake that maximizes crispiness and fragrance by minimizing batter and generously filling with fresh water dropwort and dried shrimp
Kim Dae-seok's Water Dropwort Salad
A seasonal water dropwort salad that preserves the crisp texture and fresh aroma of water dropwort, seasoned with a perfectly balanced spicy-sour sauce made from gochujang, vinegar, and plum syrup—without any squid.
Striker Chef's Deungchon Style Shabu-Shabu
A dish where thinly sliced beef is cooked in a spicy anchovy broth filled with fragrant Korean parsley and mushrooms, finished with kalguksu noodles.