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12,346 recipes found.
Seonkyoung Longest Budae Jjigae
A spicy budae jjigae recipe that boils ham, sausage, kimchi, and savory ground beef in a rich broth.
Seonkyoung Longest Honey Sriracha Wings
A chicken dish where fried chicken wings are tossed in a honey and sriracha sauce, offering a spicy-sweet and crispy experience.
Seonkyoung Longest's Korean-Style Egg Soup
A clean and refreshing Korean-style egg soup made with minced garlic and anchovy-kelp broth
Seonkyoung Longest's Pork Kimchi Jjigae
A pork kimchi jjigae made by simmering pork neck bones and meat with well-fermented sour kimchi for deep, savory flavor
Kim Ho-yoon's Chamoe Kongguksu
A summer delicacy kongguksu featuring a rich soy milk broth made by blending silken tofu, soy milk, and cashew nuts, topped with chamoe (Korean melon) sliced like noodles.
Kim Ho-yoon's Stir-fried Julienned Potatoes
A side dish recipe that first blanches potatoes in salted water to prevent breaking and achieve a chewy texture.
Ttukdak Hyung's Spicy Beef Short Ribs with Fire Chicken Sauce Solo Cooking
A solo cooking dish featuring pork belly and enoki mushrooms stir-fried with green onions and onions, then simmered in a spicy-sweet blend of fire chicken sauce and beef short ribs seasoning sauce.
Kim Ho-yoon's Spicy Braised Tofu
A recipe for braised tofu where the tofu is salted, pan-fried until golden, then simmered down with a seasoning sauce infused with perilla oil and ginger.
Kim Ho-yoon's Braised Pork Ribs
An elegant braised pork rib dish with deep, refined flavors, made by adding spices and a special sauce to seared pork and radish.
Kim Ho-yoon's Bracken Pasta
A unique pasta that delivers meaty umami from soy-sautéed bracken, enriched with the nuttiness of butter, perilla seeds, and perilla oil.
Kim Ho-yoon's Hanwoo Sobulgogi
Hanwoo sobulgogi stir-fried over high heat without water to quickly evaporate moisture, keeping the smoky flavor and juices alive by balancing the ratio of seasoning and beef
Kim Ho-yoon's Galchijorim
A refreshing galchijorim made by placing radish and potatoes in a rice-rinsing water broth and seasoning it with a spicy special sauce