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6,092 recipes found.
Okjubu's Chicken Nugget Gwangjeong
Spicy-sweet seasoned chicken gwangjeong made with frozen chicken nuggets and rice cakes at home
Okjubu's Ddakkkochi
Grilled to crispy outside and soft inside in an air fryer, with nostalgic homemade sauce
Okjubu's Squid Bean Sprout Gukbap
A hangover remedy soup with refreshing broth, crisp bean sprouts, chewy squid, and tangy kimchi.
Okjubu's Watercress Pork Roll
A delightful dish featuring fragrant watercress wrapped in thin pork belly slices, grilled and served with a tangy homemade lemon garlic sauce that cuts through the richness.
Lee Won-il's Crispy-Outside, Tender-Inside Salmon Steak
A classic salmon steak cooked to perfection with a crisp, biscuit-like skin and moist, tender flesh.
Park Eun-young's Mala Ramyun
A premium mala ramyun that maximizes the depth of the broth and the numbing savory flavor by blending ramyun seasoning with mala sauce.
Park Eun-young's Authentic Dried Pollack Soup
A nourishing hangover-remedy soup with a rich, milky broth made from dried pollack stock, deeply simmered for maximum flavor and freshness
Yeo Kyung-rae's Stir-fried Jjamppong
A premium triple seafood and meat stir-fried jjamppong, featuring fresh seafood, meat, and vegetables coated in a bold, spicy sauce with a wok-charred flavor.
Yeo Kyung-ok's Jajang Sauce Chicken Stir-Fry
Chicken thigh meat coated in starch and quickly cooked to retain moisture is stir-fried with a spicy-sweet homemade jajang sauce and served alongside crisp lettuce for a Chinese-style chicken dish.
Yeo Kyung-rae's Egg Fried Rice
A moist and savory Chinese-style fried rice with the aroma of green onion and crisp lettuce
Lee Yeon-bok's Green Bean Pork Belly Stir-Fry
A delicious homemade gochujang oil made in the microwave, paired with dried green beans and pork belly stir-fried to perfection—spicy, savory, and irresistible as a side dish that clears a whole bowl of rice.
Lee Yeon-bok's Old-fashioned Jjambbong
A traditional, authentic restaurant-style jjambbong with rich smoky flavor and refreshing broth, taught by master Chinese chef Lee Yeon-bok.