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308 recipes found.
Kim Dae-seok's Chogochujang
A tangy-sweet chogochujang balanced with acidity and depth from fresh lemon juice and kelp stock
Kim Dae-seok's Kiwi Dressing
A homemade kiwi dressing made by lightly blending kiwi to preserve the seeds, enhanced with sweet and tangy pineapple canned juice.
Ttukdak Hyung's Duxelles
A rich and creamy duxelles made by sautéing a variety of mushrooms and onions in butter, then simmering with white wine until thickened, delivering a savory, smooth flavor.
Ttukdak Hyung's Kombu Butter
Simmered kombu in oyster sauce, mixed with unsalted butter and chilled to create a rich, savory kombu butter with a nutty aroma and umami depth.
Yoon Yi-ryeon's Ginger Syrup
An ultra-simple ginger syrup made by finely grinding new ginger and mixing it with raw sugar in a 1:1 ratio, to be stored and enjoyed all year round.
Ttukdak Hyung's Beef Chili Pepper Relish
A versatile spicy chili pepper relish made by stir-frying beef with cheongyang chili peppers and red chili peppers.
Aha Bujang's Seasoned Saeujeot
A versatile seasoned saeujeot made in the style of sundae-guk restaurants, enhanced with Miwon, sugar, and thinly sliced red chili pepper for deep umami and a spicy kick.
Ttukdak Hyung's Garlic Butter
A rich and savory garlic butter made by sautéing minced garlic in olive oil, then mixing with butter and Parmesan cheese to enhance its aroma.
Aha Bujang's Sundubu Jjigae Powder Sauce
An all-purpose powder sauce made by blending dried shrimp and seasonings—just add water and sundubu to complete a sundubu jjigae.
Aha Bujang's Bacon Stir-fried Gochujang
A super simple stir-fried gochujang that quickly fries up the savory richness and umami of bacon fat.
Ttukdak Hyung's Shrimp Bisque Spread
A rich and savory all-purpose bisque spread made by grinding leftover shrimp heads and shells from salted grilled shrimp with heavy cream and butter.
Okjubu's Soy Sauce Squid
A delicious dish featuring tender, slightly blanched squid with a sharp, zesty soy-ginger sauce