All recipes
Filter recipes by category, time, difficulty, source, ingredient, and situation tag.
30–44 min
All difficulties
Search results
1,894 recipes found.
Ttukdak Hyung's Butaniku Shogayaki
A Japanese-style butaniku shogayaki made by stir-frying pork with cabbage and onion in a sweet and savory ginger soy sauce.
Ttukdak Hyung's Mackerel Tuna Canned Soup
A spicy and savory mackerel tuna canned soup made by mixing blanched soybean sprouts with doenjang seasoning and simmering them together in a broth made from mackerel tuna canned, green onion, and green chili.
Ttukdak Hyung's Pineapple Sherbet
A cool and sweet pineapple sherbet made by freezing a mixture of pineapple-flavored Coolpis and condensed milk inside a fresh pineapple.
Ttukdak Hyung's Bracken Hangover Soup
A spicy and refreshing bracken hangover soup made by boiling bracken and various seasonings in pork backbone broth
Yoon Yi-ryeon's Dakbaeksuk
A tender and speedy dakbaeksuk made in a pressure cooker with eomnamu, ginseng, and garlic, simmered until rich and flavorful.
IronBagMan's Jeongabok
A top-class Chinese dish filled with fresh and precious seafood and wild pine mushrooms, wishing happiness for the whole family
YOOXICMAN Marco White Herb Lamb Ribs
A Michelin-starred style lamb rib grilled with chicken stock oil seasoning and crisp chives for an intense savory depth and rich aroma.
Ttukdak Hyung's Bomdong Geotjeori
Fresh bomdong geotjeori made by tossing crisp bomdong cabbage with sweet pear and spicy seasoning
Baek Jong-won's Stewed Apples
Stewed apples made with bruised or damaged apples, sugar, water, and cinnamon powder, which can be used as a versatile topping for toast, yogurt, and more.
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 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.