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1,126 recipes found.
Lim Sung-geun's Beef Bulgogi
Authentic beef bulgogi enjoyed with a moist and tender broth, using the precise golden ratio of water, soy sauce, and sugar
Lim Sung-geun's Pork and Cod Stew
A refreshing, spicy cod stew with rich umami flavor, made without soybean paste or gochujang—instead using fermented anchovy sauce and soybean paste for a clean, bright taste, enhanced with pork for added depth.
Lim Sung-geun's Fragrant Frying-Style Fried Egg
A fragrant fried egg prepared in the style of Chinese cuisine, cooked by frying in oil to maximize the Maillard reaction.
Lim Sung-geun's Jinmichae Mujim
A simple, no-cook jinmichae mujim with mayonnaise that stays soft to the very last bite
Lim Sung-geun's Beer Braised Pork Belly
A super simple stew made with just pork belly and beer—no water or green onions, no garlic—perfectly eliminating the gamey smell while yielding tender, juicy results.
Lim Sung-geun's Super Simple Napa Cabbage Kimchi
A super simple kimchi made quickly by mixing just the filling with a ready-made all-purpose kimchi paste.
Lim Sung-geun's Yellow Croaker Soup
An ultra-simple yellow croaker hangover soup that delivers a rich, creamy broth like beef bone soup, even when cooked with plain water
Lim Sung-geun's Whole Tofu Grilled
A tofu dish that maximizes the crispy exterior and moist interior by grilling the tofu whole without cutting it
Lim Sung-geun's Delicious Sesame Oil Noodles
A highly addictive sesame oil noodles dish that comes together in just 5 minutes, featuring the perfect harmony of delicious seasoning sauce and rich sesame oil.
Hong Shin-ae's One-Pan Japchae
Super simple one-pan japchae where the glass noodles are not boiled separately but simmered in the seasoning sauce, keeping them chewy for a long time.
Jung Ji-sun's Shumai Dim Sum
A Guangdong-style dim sum shaped like a pouch, featuring coarse-ground chewy shrimp and juicy pork belly
Solo Cooking God's Doubanjiang Mapo Tofu
An authentic-style mapo tofu that replicates Chinese restaurant flavors at home, maximizing savory depth with doubanjiang and oyster sauce.