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1,093 recipes found.
This Man's Cook Crisp Bean Sprout Salad
Preserves crispness by alternating between hot and cold water after blanching, and uses sesame powder to control moisture for a side dish that never becomes watery
Kim Dae-seok's Cucumber Kimchi
A super simple summer kimchi that’s ready in just 5 minutes, using store-bought gochujang as the secret weapon—no need to salt cucumbers. It delivers a refreshing, sweet-and-sour crunch.
Ttukdak Hyung's Cheongyang Chili Pepper Jangajji
A spicy and tangy chili pepper pickle made by pouring a briefly boiled soy sauce mixture using the secret ratio from a famous barbecue restaurant.
Baek Jong-won's Kimchi
A popular, easy-to-make kimchi by Baek Jong-won that maximizes crisp texture by soaking radish in sugar and salt, and easily develops deep flavor using leftover rice or flour paste.
Solo Cooking God's Ham and Pepper Stir-Fry
A large batch of hearty side dish made with affordable whole ham and crisp peppers, stir-fried in a spicy, savory gochujang sauce—perfect for sustaining you through an entire week.
This Man's Cook's Radish Leaf Pickled Cabbage
A simple and quick pickled cabbage made by layering sliced radish and perilla leaves, pouring a seasoned soy sauce mixture over them, and letting it rest for just one day—no need to boil the sauce over heat.
Kim Dae-seok's Spicy Potato Stew
Side dish made by soaking potatoes in salt water, sautéing them in garlic oil, then simmering in gochujang and ketchup seasoning
Ttukdak Hyung's Braised Ham, Korean fish cake (eomuk), and Tofu
Tofu, Spam, Korean fish cake (eomuk), and zucchini are simmered in a spicy sauce until the liquid is reduced, creating a rice-stealing braised ham, Korean fish cake (eomuk), and tofu dish.
Yoon Yi-ryeon's Braised Aged Kimchi
A nostalgic lunchbox side dish made by gently simmering aged kimchi in rice water or anchovy dash broth without stir-frying.
Yoon Yi-ryeon's Gochujang Stir-fried Anchovies
A rice thief dish of stir-fried anchovies coated in a sweet and spicy gochujang sauce, with garlic browned in oil for extra nuttiness.
Baek Jong-won's Ttukbaegi Gyeranjjim
A savory and soft Ttukbaegi Gyeranjjim by Baek Jong-won, made by pouring egg mixture into a ttukbaegi, scraping the bottom as it cooks, and then covering with another ttukbaegi to let it puff up.
Baek Jong-won's Radish Salad (Musaengchae)
A versatile Musaengchae recipe by Baek Jong-won, seasoned to be crisp, refreshing, and sweet-and-sour with fresh autumn radishes, perfect for bibimbap.