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1,093 recipes found.
Aha Bujang's Gukbap-Jip Kkakdugi
A gukbap-jip style kkakdugi that skips salting the radish and instead uses a special seasoning blended with fruits and vegetables, preserving a crisp texture and deep flavor.
Aha Bujang's Jinmichae Muchim
A basic side dish made by first coating rinsed dried shredded squid with mayonnaise, then mixing with gochujang seasoning for a tender and savory result.
Lee Yeon-bok's Super Simple Water Spinach Muchim
A super simple side dish of blanched water spinach with a refreshing, savory garlic sauce
Okjubu's Seasoned Chili Pepper Pickle
A quick and easy rice thief side dish made by adding simple seasonings to tangy, spicy chili pepper pickles.
Lim Sung-geun's Rice-Bolstering Chives Kimchi
A chives kimchi that focuses seasoning on the white stems, reducing spiciness while enhancing savory depth.
School Chef's Ganjang Eomuk Bokkeum
A soft and savory soy sauce stir-fried fish cake that children can enjoy deliciously.
School Chef's Quail Egg Jangjorim
A school lunch-style quail egg jangjorim with a chewy, glossy texture that retains its seasoning even after refrigeration, thanks to a starch coating that prevents the sauce from separating.
Okjubu's Summer Oi-jangajji
A super simple summer oi-jangajji that maximizes crunchiness using the liquid from the cucumbers themselves without any added water.
Okjubu's Onion Pickle
A super simple onion pickle made in just one day by mixing soy sauce, vinegar, sugar, and water in a golden ratio—no boiling required.
Lim Sung-geun's Undeok-Undeok Seaweed Stem Stir-Fry
A savory side dish with a unique crunchy texture and spicy-sweet seasoning that stimulates the appetite, perfect for long-term storage as a reliable rice companion.
Lim Sung-geun's Super Simple Onion Stir-Fry
Quickly stir-fried in high heat with onions sliced along the grain to preserve crispness and flavor, this 3-minute side dish delivers both crunch and rich taste.
Park Eun-young's Chinese-Style Potato Salad
A unique cold side dish that awakens the appetite with crisp blanched potato strips seasoned with tangy vinegar and the numbing aroma of Sichuan oil