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1,093 recipes found.
Seonkyoung Longest's Radish Salad (Musaengchae)
A refreshing, sweet-and-sour, spicy radish salad made by tossing julienned radish with gochugaru and fermented anchovy sauce.
Jung Ho-young's Perilla Leaf Kimchi
A summer side dish by Chef Jung Ho-young, made by thinly spreading a savory seasoning blended with ground anchovies onto perilla leaves.
Ttukdak Hyung's Watermelon Rind Watermelon Salad
Crisp watermelon rind salad made by slicing the white part of discarded watermelon and marinating it in a spicy-sweet dressing
Kim Ho-yoon's Jinmichaebokkeum
Gochujang jinmichaebokkeum with a moist texture and clean spiciness.
Kim Ho-yoon's Stir-fried Eggplant
A chewy, non-soggy eggplant side dish made by salting and draining with starch syrup to remove moisture before stir-frying.
Lee Hye-jung's Deodeok Gochujang Jangajji
A premium jangajji made by coating deodeok sequentially with soy sauce, sesame oil, and oligosaccharide syrup to enhance seasoning adhesion.
Ttukdak Hyung's Seasoned Scallop Jang
A rice-stealing side dish made by steaming fresh red scallops, removing the meat, and tossing it in a sweet and spicy special seasoning inspired by seasoned raw crab.
Ttukdak Hyung's Restaurant-Style Stir-Fried Eggplant
A side dish that transforms the divisive eggplant by quickly stir-frying it over high heat with an all-purpose side dish seasoning sauce, preserving a chewy texture without becoming mushy.
Seungwoo Dad's Spam Egg Jeon
Soak in lukewarm water to remove saltiness, then coat with egg mixture to maximize softness and nuttiness of Spam jeon
Seungwoo Dad's Gamja-jorim
Add plenty of water and simmer perfectly to bring out the fluffy texture — super simple gamja-jorim
Ttukdak Hyung's Soegogi Donggeorangttaeng
Traditional holiday donggeorangttaeng made with homemade meat batter, adding mashed tofu for fluffiness, evenly coated in a golden egg wash and pan-fried.
Ttukdak Hyung's Menchi Katsu
A Japanese-style menchi katsu packed with juicy minced pork and beef, generously mixed with onion and gently fried at 170°C for a succulent bite.