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30–44 min
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1,894 recipes found.
Yoon Joomo's Hanchi Hwamuchim
A refreshing hawmunchim featuring tender hanchi and crisp pickled radish, tossed in a sweet-and-sour secret gochujang sauce.
Yoon Joomo Seasonal Female Crab Steamed
Steamed female crab using traditional methods from residents of Ijokdo, simmered with just enough water to enjoy a smooth, soft texture like tofu and rich, melt-in-your-mouth flavor.
Lim Sung-geun's Glazed Potatoes
A chewy, sweet-savory glazed potato dish enhanced with kelp and dried anchovies for deep umami flavor, perfect as a side to rice.
Seungwoo Dad's Angbutter Dacquoise
A combination of dacquoise sheets with a reduced chance of failure by adding almond flour to a store-bought macaron mix, and a savory and sweet angbutter filling.
Lim Sung-geun's Kkomak-bibimbap
A golden recipe for cockle bibimbap that tastes better than specialty restaurants, featuring plump, perfectly boiled seasonal cockles mixed with plenty of minari and a special seasoning sauce.
Lim Sung-geun's Abalone Stone Pot Rice
Satisfying stone pot rice made with abalone stir-fried in sesame oil to eliminate fishy odor, seasoned with fragrant chives sauce
Yeo Kyung-rae's Sanhyang Sauce Pork Tenderloin and Mero Roll
A premium Chinese-style dish featuring tender pork loin wrapped around delicate merou fish and vegetables, then fried to a crisp, served with a tangy and sweet garlic sauce.
Seungwoo Dad's Oven-Roasted Chicken
A roast chicken with gravy, made crispy on the outside and juicy on the inside using only a frying pan and lid, without an oven.
Jung Ji-sun's Gongbokjeong
A Sichuan-style chicken stir-fry by Chef Jung Ji-sun, featuring tender chicken and crispy fried potatoes tossed in a spicy-sweet sauce, finished with a generous sprinkle of roasted peanuts for a rich, nutty flavor.
Jung Ho-young's Butter Rice Tuna Kimchi Fried Rice
Tuna kimchi fried rice made with specially prepared butter rice, maximizing the fluffy texture and rich flavor.
Jung Ho-young's Grouper Cream Croquette
A premium fried dish inspired by Japanese specialty restaurants, using leftover grouper sashimi and kimbap strips, combined with a smooth white cream sauce and deep-fried to a crisp exterior and moist interior.
Jung Ho-young's Bittergourd and Black Tiger Shrimp Tempura
A premium Japanese-style tempura featuring fresh spring bittergourd and plump black tiger shrimp, coated in delicate snowflake-like batter and deep-fried to a crisp perfection.