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1,126 recipes found.
Jung Ho-young's Japanese-style Hi-rice
A rich and savory Japanese-style hi-rice made by caramelizing onions in the savory fat from pork belly, then enhancing the flavor with demi-glace sauce.
Jang Ho-jun's Burdock Rice with Wild Chive Sauce
A delightful one-bowl dish of savory burdock rice easily made in a rice cooker, served with a fragrant and spicy wild chives seasoning sauce.
Jang Ho-jun's Braised Mackerel
Tongyeong-style braised mackerel that combines grilled mackerel with sweet radish, seasoned with a clean and refreshing sauce for a deep flavor without any fishy smell.
Raymon Kim's Chicken Breast Mushroom Gratin
A warm and hearty gratin featuring juicy grilled chicken breast topped with rich mushroom soup, spinach, and plenty of cheese.
Kim Dae-seok's Pea Pot Rice
Achieve glossy, rich pea pot rice with crispy crust using rice washing water and precise heat control
Kim Dae-seok's Ogapipun Namul
Healthy Ogapipun namul seasoned with soybean paste and gochujang after blanching in rice washing water to reduce its strong bitterness
Yoon Yi-ryeon's Chili Leaf Namul & Young Chili Pepper Muchim
Two autumn delicacy side dishes made by blanching chili leaves and young chili peppers, then seasoning them with fermented anchovy sauce and gochujang respectively.
Yoon Yi-ryeon's Beef Pasanjeok
A holiday delicacy of thick beef marinated in seasoning, skewered with deodeok, large green onion, king oyster mushroom, and green chili pepper, then pan-fried until golden.
Ttukdak Hyung's Clam Soybean Curd Stew
A refreshing and slightly spicy clam soybean curd stew made by simmering steamed red clams, zucchini, and enoki mushrooms in clam broth.
Ttukdak Hyung's Mini Chicago Pizza
A mini Chicago pizza with a savory, soft cream sauce made by stir-frying bacon, pork, and mozzarella cheese
Ttukdak Hyung's Beef and Mushroom Stuffed Hot Pot
A hearty hot pot made by simmering beef, mushrooms, and vegetables in a savory marinade, resulting in a rich and flavorful broth.
Yoon Yi-ryeon's Perilla Leaf Pollock Pancakes
Moist and clean pollock pancakes made by squeezing out excess water from shredded pollock fillet, mixing with fragrant perilla leaves, and pan-frying into small rounds.