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1,402 recipes found.
Ttukdak Hyung's Dongpo Pork Foreleg
Pork foreleg braised in a soy sauce seasoning with star anise, five-spice powder, and other spices until tender and savory
Ttukdak Hyung's Budae Jjigae
A hearty budae jjigae simmered with spam, ground pork, and vegetables in a spicy soybean paste and gochujang sauce
Ttukdak Hyung's Homemade Injeolmi
Traditional injeolmi made conveniently using only an electric rice cooker to cook glutinous rice and a blender coated with sesame oil, without needing a mill.
Lee Yeon-bok's Hongso Jokbal
A recipe to enjoy soft, sweet and spicy Hongso Jokbal, a must-try food when traveling to China, at home in a ttukbaegi (earthenware pot).
Okjubu's Quick Dongchimi
A simple, refreshing dongchimi with deep broth, ready in just two hours.
Jung Ho-young's Yuzu Radish Pickle
A simple and refreshing pickle where the bright, sweet aroma of yuzu paste complements the crisp texture of radish, making it a perfect side for rich or greasy dishes.
YOOXICMAN's Dongpa Jokbal
A tender jokbal dish simmered for three hours with a spicy-sour Sichuan-style sauce made from doubanjiang and Chinese black vinegar.
YOOXICMAN's Nagoya-Style Miso Oden
A rich, savory oden featuring Nagoya's famous hotchow miso and an abundance of meat skewers, slowly simmered to develop deep umami flavor.
YOOXICMAN Roman-Style Tripe Stew
An Italian Roman-style tripe stew simmered in tomato sauce, highlighting the chewy texture and deep flavor of beef stomach organs.
Aha Bujang's Gopdoritang
A hearty gopdoritang made by simmering tender, chewy beef small intestines and chicken with perilla seed powder and a spicy seasoning sauce until thick and rich.
Ttukdak Hyung's Sundae Gukbap
A rich and savory sundae gukbap made by simmering pork and various offal, including native sundae, in a pork bone broth for deep, umami-packed flavor.
Ttukdak Hyung's Chinese-Style Mapo Eggplant Rice Bowl
Crispy fried starch-coated eggplant tossed with minced meat and vegetables stir-fried in doubanjiang for a savory mapo eggplant rice bowl