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1,126 recipes found.
Ttukdak Hyung's Beef Short Plate Doenjang Nurungji Tang
Beef short plate, mushrooms, and vegetables are stir-fried in a doenjang seasoning, simmered, and served with crispy nurungji.
Ttukdak Hyung's Samgyetang
A rich samgyetang made by simmering chicken, chicken feet, and a samgyetang pack together for a deep broth.
Aha Bujang's Stir-fried Morning Glory
A Southeast Asian-style vegetable stir-fry made by quickly stir-frying crunchy morning glory with garlic, dried chili peppers, and Thai soybean paste sauce over high heat.
Park Eun-young's Shanghai-Style Garlic Whelk Steamed Dish
A top-tier appetizer dish featuring whelk and sprouts steamed together in a rich, aromatic sauce infused with sesame oil and garlic.
Lee Yeon-bok's Abalone Cold Dish
A luxurious cold dish featuring tender abalone and crisp cucumber served with a custom sauce made from doubanjiang, vinegar, and minced garlic.
Lim Sung-geun's Squid Stir-Fry
A tender and juicy squid stir-fry made by quickly searing squid and vegetables over high heat using a golden ratio universal stir-fry sauce.
Baek Jong-won's Pork Neck Steak Curry
A luxurious restaurant-style curry made by searing thick pork neck until just before burning to lock in juices, then adding the deep flavor of onions.
Aha Bujang's Beef Brisket and Cabbage Jangteo Gukbap
A hearty jangteo gukbap made with beef brisket, blanched cabbage, soybean sprouts, and radish, simmered in a rich broth seasoned with savory doenjang and spicy gochugaru
Aha Bujang's Beef Shabu-Shabu
A deeply flavored shabu-shabu made by blanching assorted vegetables and thinly sliced beef short plate in a kelp-infused broth, finished with kalguksu noodles
Aha Bujang's Oi Sobagi
Crisp, water-free kimchi made by thoroughly salting cucumbers in a salt-sugar solution
Aha Bujang's Pan-Fried Tofu with Minced Pork Soy Sauce
A tofu steak finished with a savory minced pork sauce on top of golden, crispy pan-fried tofu cut 3 cm thick
Aha Bujang's Zucchini Pork Doenjang Jjigae
A meat-restaurant-style zucchini pork jjigae with a rich, spicy broth achieved by harmoniously blending fermented anchovy sauce, doenjang, and gochujang in a 1:1:1 ratio.