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1,402 recipes found.
Aha Bujang's Beef Bone Seolleongtang
A milky, savory broth made by simmering beef feet, oxtail, and beef leg bones for over 3 hours, in the style of a 30-year-old traditional restaurant
Ttukdak Hyung's Chicken Jjim
A rich and spicy chicken stew made by simmering salted chicken with potatoes and carrots in a gochugaru and soy sauce base.
Ttukdak Hyung's Whole Pork Belly Kimchi Jjim
A spicy, simmered dish of fully fermented kimchi, tender whole pork belly, and tofu braised in a fiery seasoning until the liquid is reduced.
Seonkyoung Longest Miso Butter Grilled Pork
A savory and moist pork chop recipe marinated in a seasoning that brings out the flavors of miso, butter, and bonito, then grilled.
Ttukdak Hyung's Clam Pot Rice
A luxurious pot rice dish made by cooking fluffy rice with a clear, milky broth from plump clams, topped with buttered shiitake mushrooms and perilla oil-seasoned water parsley for an explosion of umami.
YOOXICMAN Nashville Hot Chicken
An authentic American Nashville-style hot chicken, marinated in buttermilk and hot sauce, fried until crispy, and coated with a spicy cayenne pepper-based oil sauce.
Ttukdak Hyung's Beef Bourguignon
A French-style beef stew made by simmering wine and beef for a deep flavor, with vegetables and bacon sautéed in butter.
Ttukdak Hyung's LA-Style Marinade Ribs
Delicious, tender, and sweet LA-style marinade ribs marinated with a sauce made from grated pear, onion, and pineapple, then grilled.
Ttukdak Hyung's Siraegi Jjimdak
A spicy braised chicken dish with dried radish greens and glass noodles, simmered in a savory, spicy sauce made with doenjang and gochujang for a hearty, robust meal.
Ttukdak Hyung's Braised Half-Dried Pollock
Half-dried pollock braised with radish and potato in a spicy chili seasoning, simmered down to a rich, peppery finish.
Aha Bujang's Beef Tendon and Chuck Roll Suyuk
A recipe for tender, chewy suyuk and rich broth made by slowly simmering beef tendon and chuck roll for a long time.
Aha Bujang's Dongpo Pork
A super-simple dongpo pork braised until rich and tender using five-spice powder and dark soy sauce (laochou) instead of complicated spices