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236 recipes found.
Seungwoo Dad's Nanjaroll
A super simple Chinese-style meatball dish made by shaping and pan-frying ground pork, then flavoring it with oyster sauce and chicken stock, and finishing with bok choy.
Solo Cooking God Eggplant Tongsu
A budget-friendly, crispy-on-the-outside, juicy-on-the-inside eggplant tongsu that's easy to make by tossing eggplant with egg and tempura flour in a plastic bag, then frying it in oil and stir-frying it in a tangy-sweet sauce.
Jung Ho-young's Snowflake Dumplings
A Japanese-style gyoza made with egg and wood ear mushrooms instead of meat, featuring a crispy snowflake-like edge created with a starch batter.
Kim Dae-seok's Seasoned Small Dried Anchovies
A super simple no-cook seasoned small dried anchovies dish where the anchovies are first coated with sesame oil to prevent the soy sauce from clumping.
Aha Bujang's Five-Spice Tofu Duruchigi
A Daejeon-style tofu duruchigi that combines golden-browned tofu and ham with subtle five-spice powder and vinegar for a sophisticated, savory depth.
Aha Bujang's Woosamgyeop Fried Rice
A snack-bar-style fried rice that captivates the palate with the rich oil of thinly sliced beef short plate, tonkatsu sauce, ketchup, and sugar.
Aha Bujang's lemon-lime soda Yeolmu Kimchi
A quick and crunchy yeolmu kimchi made without brining, simply by shaking yeolmu with lemon-lime soda and seasonings in a plastic bag.
Aha Bujang's Shrimp and Radish Porridge
A mild, stomach-friendly porridge for the sick, made by simmering julienned radish and shrimp meat until the rice grains are completely soft and broken down.
Aha Bujang's Curry Tteok Ramyun
Tteok Ramyun with a thick, rich broth made by adding curry powder and tteokguk tteok
Aha Bujang's Pork Cutlet Sauce Bibim Guksu
A unique spicy-sour bibim guksu made in 5 minutes using pork cutlet sauce and cold noodle broth
Aha Bujang's 5-Minute Crab Stick Egg Curry
A speedy 5-minute curry made creamy and savory with crab sticks and egg, reminiscent of Thai pu phat phong kari
Ttukdak Hyung's Pork Neck Jangjorim
A unique pork jangjorim made with extreme tenderness by sous-vide cooking pork neck for 24 hours using a rice cooker's keep-warm function.