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11,870 recipes found.
Okjubu's Instant Gochu Beomuri
A quick side dish made by reducing the spiciness of peppers in vinegar water, then tossing them in a sweet and spicy sauce to keep them crunchy.
Lee Yeon-bok's Gyeran Dangmyeon Bokkeum
A simple, chewy, and savory stir-fry made with common ingredients like eggs and glass noodles.
Lee Yeon-bok's Super Simple Chili Shrimp
A super simple chili shrimp that skips the cumbersome frying process and is simmered directly in the sauce, resulting in a clean, non-greasy, and bouncy texture.
Lee Yeon-bok's Fried Egg Rice
A 5-minute instant rice dish with a meat-like texture, achieved by separately frying and finely chopping eggs—no meat needed.
Lee Yeon-bok's Five-Spice Fried Pork Ribs
Crispy and moist Chinese-style pork ribs with the subtle fragrance of five-spice powder and the chewy texture of starch coating.
Lee Yeon-bok's Diet Yeondubu
A light and satisfying 10-minute diet dish of low-calorie silken tofu topped with a luscious oyster sauce and egg sauce.
Lee Yeon-bok's Eohyang Donggo
A signature Chinese dish featuring steamed shiitake mushroom and shrimp balls, not fried, served with a sweet and spicy special eohyang sauce.
Lee Yeon-bok's 5-Minute Instant Sundubu
A quick hangover soup made in 5 minutes with ramen soup base, sundubu, and eggs—no noodles, just comfort.
Lee Yeon-bok's Vegetable Fried Rice
A quick and easy 5-minute fried rice made with instant rice and fridge vegetables, resulting in a fluffy texture.
Baek Jong-won's Kongnamul Haejangguk (Bean Sprout Hangover Soup)
A traditional Jeonju-style kongnamul haejangguk served with a rich broth made from dried pollack heads and onions, topped with crisp bean sprouts and squid garnish, and accompanied by a poached egg.
Baek Jong-won's Squid and Radish Soup
A flavorful Squid and Radish Soup by Baek Jong-won, made by stir-frying squid and radish in perilla oil for a deep flavor, then simmering it with soup soy sauce and anchovy sauce for a refreshing taste.
Baek Jong-won's Super Simple Ham and Egg Rice
Pan-fried canned ham and fried eggs layered over rice, finished with nuochu (nuodyou) for a Hong Kong-style exotic flavor in a simple one-bowl meal