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69 recipes found.
Yoon Yi-ryeon's Napa Cabbage Siraegi Soup
An instant napa cabbage siraegi soup made by massaging blanched winter napa cabbage with doenjang, shiitake mushrooms, seafood anchovy powder, and other seasonings, freezing in portions, then boiling in broth for just 3 minutes.
Aha Bujang's Crispy Kkakdugi
A 20kg large-batch kimchi secret that excludes glutinous rice paste and sugar, using New Sugar and clear lemon-lime soda to prevent the radish from softening, keeping it crunchy and refreshing to the very end.
Aha Bujang's Yeolmu Kimchi
A large-batch yeolmu and eolgari cabbage kimchi made easily without salting, using a plastic bag to eliminate grassy notes
Kim Milan's Fonduta Cacio e Pepe
A creamy cacio e pepe that never splits, using a fonduta sauce made with cornstarch and Pecorino Romano cheese
Kim Dae-seok's Beef Bone Broth Seokbakji
Cubed radish kimchi seasoned with beef bone broth, pear, onion, and anchovy fish sauce after a soju brine
Kim Dae-seok's Kombu Pressure Cooker Rice
Large-batch rice cooked in a pressure cooker with glutinous and non-glutinous rice enhanced with kombu
Kim Dae-seok's Yuzu Carrot Dressing
A large batch of tangy and sweet dressing made by finely grinding carrots, onions, and yuzu marmalade
Aha Bujang's gogitjib yangpa ganjang sauce
An all-purpose sauce that recreates the flavor of Korean BBQ restaurants by adding plum drink, mustard, and aromatic vegetables to a base of soy sauce, vinegar, and sugar
Ttukdak Hyung's Marshmallow Energy Bar
A super simple homemade energy bar made by mixing marshmallows melted in savory butter with your choice of cereal and setting it in a mold.
This Man's Cook Stir-fried Perilla Leaf Namul
A hearty side dish of perilla leaves gently blanched and stir-fried with perilla oil and soup soy sauce until nutty and savory.
Yoon Yi-ryeon's Radish Seokbakji
Large-batch seokbakji made by salting bunch radishes with their greens and mixing with a pear and chili seasoning
Seungwoo Dad's Pull-Apart Pork Belly Barbecue
A whole pork belly barbecue dish where pork shoulder, tenderized for 24 hours using the sous vide method, is shredded along the grain and tossed in a special barbecue sauce.