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97 recipes found.
Ttukdak Hyung's Beef Karaage Donburi
A unique Japanese-style rice bowl with thinly sliced beef fried until crispy, tossed with crunchy shredded cabbage and a sweet-salty mayo sauce.
Lee Yeon-bok's Fried Chicken
A homemade fried chicken recipe using chicken frying powder to achieve a crispy exterior and moist interior.
Yeo Kyung-rae's Ganshao Shrimp
Authentic Chinese-style shrimp dish featuring crispy fried shrimp coated in a starch and egg batter, tossed instantly with a tangy-sweet Szechuan-style sauce base made with ketchup.
Jung Ho-young's Potato Goroque
A Japanese-style goroque with a satisfying salty-sweet flavor, combining stir-fried meat and soft potatoes with a crispy exterior and moist interior.
Jung Ho-young's King Tonkatsu
A nostalgic, classic Gisa Restaurant-style king tonkatsu made by flattening pork loin and coating it with a crispy bread crumb crust before frying to perfection.
Jung Ho-young's Chicken Thigh Fried Chicken
Fried chicken with a supreme crunch that rivals professional restaurants, achieved by removing off-flavors with curry powder and frying twice at different temperatures.
Aha Bujang's Kyochon Red Combo Chicken
Chicken marinated with soy sauce and cheongyang chili powder, coated in a thin batter, fried, and finished with a sweet and spicy red sauce brushed on like a glaze.
Ttukdak Hyung's Boneless Chicken Thigh Meat Chicken
A cost-effective boneless chicken recipe made by thawing frozen chicken thigh meat without gamey smell, coating it in special fried chicken batter, and frying it until crispy.
Ttukdak Hyung's Super Simple Tempura Don
Crispy deep-fried vegetables and egg using common fridge staples like green onion, enoki mushrooms, soft-boiled egg, and seaweed, served with a homemade savory-sweet sauce
Ttukdak Hyung's Dwaeji Galbi Twigim
A cost-effective fried meat dish where inexpensive pork neck is marinated in galbi sauce, coated with chicken frying powder, and fried to crispy perfection.
Raymon Kim's Spam Potato Nuggets
The ultimate addictive beer snack made by mashing potatoes cooked to softness in the microwave, mixing them with salty spam and starch, then frying until crispy on the outside and tender inside.
Lee Yeon-bok's Sichuan Yu Xiang Eggplant
Chef Lee Yeon-bok's signature dish that won a complete victory in a local Sichuan cooking competition: a spicy, sour, and sweet Sichuan-style yu xiang eggplant.