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12,125 recipes found.
Ttukdak Hyung's Arong-satae Suyuk
A light and savory suyuk made by simmering thinly sliced arong-satae (brisket) in its own broth on a bed of fragrant chives and young cabbage.
Okjubu's Ojingeo Minari Muchim
A refreshing salad made with fragrant minari and tender blanched squid, tossed in a sweet and sour gochujang-based seasoning.
Lee Yeon-bok's Yangjangpi
A hearty Korean-Chinese yangjangpi made by tossing leftover vegetables and meat in a spicy mustard sauce.
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 Clay Pot Dumpling Soondubu Jjigae
A spicy and deeply flavored clay pot dumpling jjigae made using leftover dumplings and vegetables from a holiday.
Lim Sung-geun's Tomato Ramen
An exotic yet refreshing tomato ramen with intensified aroma and umami, achieved by sautéing onions and tomatoes in oil.
Lim Sung-geun's Delicious Soybean Paste Steamed Perilla Leaves
A hearty, savory steamed perilla leaf dish seasoned with delicious soybean paste—never too salty, perfect as a side for rice.
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.
Park Eun-young's Yu Xiang Eggplant and Shrimp
Stuffed eggplant pockets filled with tender minced shrimp and deep-fried until crispy, then topped with a spicy-sour perilla seed sauce infused with the pungent flavor of huajiao oil, a premium Chinese dish.
Solo Cooking God Age-dashi-dohu
Tofu with moisture removed is coated in potato starch and pan-fried until crispy, served with store-bought soba noodle sauce for a Japanese-style fried tofu dish
Hwang Jin-sun's Yangjangpi
A Chinese-style dish featuring starch sheets tossed in a pungent mustard sauce with an array of seafood and vegetables, enjoyed alongside wok-fried meat infused with smoky flavor.