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354 recipes found.
Yoon Yi-ryeon's Chwinamul Greens Muchim
Tender spring chwinamul greens boiled until soft, then seasoned with fermented anchovy sauce and plum extract for a clean-tasting spring vegetable side dish.
Yoon Yi-ryeon's Spring Clam Kalguksu
A refreshing kalguksu made with plump spring clams that create a clean, savory broth.
Yoon Yi-ryeon's Mugwort Soup
A nourishing spring mugwort soup with deep, rich flavor, made by mixing mugwort with doenjang, and adding clams and perilla seed powder.
Yoon Yi-ryeon's Cuttlefish, Minari, and Apple Muchim
A special muchim made by tossing chewy blanched cuttlefish with crisp apple and fragrant minari in a sweet and tangy special chogochujang sauce.
Aha Bujang's Braised Hairtail (Galchi-jorim)
Braised hairtail with a clean, refreshing broth, where the fishiness is tamed by doenjang and saeujeot, and the radish is cooked first for a deep, savory flavor.
Lee Hye-jung's Guljeon (Oyster Jeon)
A seasonal delicacy of plump, moist oyster jeon made by minimizing the flour coating and adding finely chopped large green onion and cheongyang chili pepper.
Seungwoo Dad's Chamnamul Shrimp Pancake
A unique vegetable pancake made crispy like tempura, using only the moisture from eggs and chamnamul without any added water.
Seungwoo Dad's Chive Shrimp Risotto
A fragrant spring chive and shrimp risotto made creamy and moist using the starch from the rice itself and chicken stock, without any cream or cheese.
Solo Cooking God's Spring Onion Bibimbap
A refreshing and crisp spring onion bibimbap made with seasonal spring onions, gently tossed in a savory, fragrant soy sauce and sesame oil dressing, then mixed with fried eggs for a satisfying bite.
Raymon Kim's Mussel Pasta
A spicy oil pasta that wins with the deep umami of fresh seasonal mussels and the clean tang of capers, without any separate broth
This Man's Cook's Perilla Seed Seasoned Tofu Pancake
An unusual and exquisite side dish featuring crispy, golden-fried tofu triangles stuffed generously with a pungent and fragrant perilla seed seasoning paste, perfect for springtime dining.
This Man's Cook Fragrant Oyster Fritters
Blanch oysters briefly in boiling water with soju for exactly 10 seconds to eliminate fishy odor and excess moisture, then coat them lightly in a crisp batter for tender, savory fritters with a delicate texture.