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545 recipes found.
Lee Yeon-bok's King Oyster Mushroom in Yuxiang Sauce
A dish where king oyster mushrooms are densely scored, coated with starch, pan-fried, and served with a sweet and spicy yuxiang sauce, creating a meat-like texture.
Okjubu's Deungchon Shabu-shabu Kalguksu
A hot pot enjoyed as a full course, from spicy broth to kalguksu and savory egg fried rice
Okjubu's Mushroom Dumpling Jjigae
A warm and hearty stew made with a variety of mushrooms, dumplings, and beef, simmered to rich and deep flavor.
Yeo Kyung-ok's Seafood Tomato Stew
A refined, elegant tomato dish where the insides of hollowed-out tomatoes are filled with sautéed seafood and mushrooms, then topped with a smooth egg white sauce.
Yeo Kyung-ok's Cantonese-Style Shrimp Tofu Steamed Dish
A refined steamed dish featuring tender tofu stuffed with chewy shrimp, enhanced with hot scallion oil and savory soy sauce for deep flavor.
Solo Cooking God's Buldak Poo Phat Pong Curry
An exotic-tasting Poo Phat Pong Curry made by frying crab sticks until crispy and adding Buldak Rendang Curry and eggs.
IronBagMan's Yangjangpi
A dish of colorful vegetables and fresh seafood neatly arranged around the edge, topped with stir-fried meat with a wok hei flavor, and served with a pungent mustard sauce that tingles the nose.
Aha Bujang's White Jjajang
A clean white jjajang made by frying pork in soy sauce to infuse a smoky aroma and seasoning it with a special yellow soybean paste.
Kim Milan's Sea Bream Crust Grill
A fine-dining fish dish where sea bream fillet is moistly cooked using low-temperature butter arroser and topped with a crispy bread crust for texture.
Kim Milan's Braised Short Ribs
A recipe that first sears the meat to enhance flavor, slow-cooks it in the oven until tender, then reduces the remaining sauce to a thick, concentrated glaze to serve alongside.
Ttukdak Hyung's Nakji Horong-i
A pojangmacha-style appetizer made by wrapping cleaned octopus around wooden skewers, brushing on a sweet and spicy gochujang sauce, and air-frying until charred.
Yeo Kyung-ok's Chinese-Style Steamed Fish
Hong Kong-style steamed fish featuring tender flounder fillets poached in boiling water without a steamer, topped with hot scallion-ginger oil and a savory soy sauce for rich umami flavor.