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308 recipes found.
Baek Jong-won's All-Purpose Seasoning Sauce Dakgalbi
Chuncheon-style dakgalbi stir-fried moistly at home without fail using an all-purpose spicy seasoning sauce made by mixing gochujang, garlic, gochugaru, sugar, soy sauce, and cooking wine in a 1:1 ratio.
Lim Sung-geun's Yuchang
Chef's secret soy sauce recipe that maximizes the flavor and richness of meat, from pork belly to marinated ribs
Okjubu's Beef Soybean Paste Sauce
A versatile mixing sauce made by simmering beef and gochujang in sautéed green onion oil
Ttukdak Hyung's Fiery Gan-jjajang
A recipe that transforms instant jajang powder into a fiery gan-jjajang style by dissolving it with vegetable juice and meat drippings, instead of drenching it in water.
Lee Won-il's Soy-Marinated Shrimp
A super-simple soy-marinated shrimp using frozen shrimp to achieve a springy texture and deep savory flavor
Kim Dae-seok's Gochu Dadaegi
A cooked green chili condiment with dried anchovy powder, barley shrimp powder, doenjang, and fish sauce
Jung Ho-young's Soy-Marinated Salmon
A moist and savory premium rice thief side dish made by pouring a completely cooled, umami-rich soy braising liquid over thick salmon slices
Okjubu's Squid Cold Toss
A tangy-sweet squid cold toss made with a golden-ratio universal dressing sauce
Seungwoo Dad's Mat-sogeum Pasta Base and Variations
A super simple pasta secret that maximizes the umami and seasoning of the noodles themselves with a ratio of 2 teaspoons of mat-sogeum per 1 liter of water, finished in just 5 minutes.
Ttukdak Hyung's Cheongyang Chili Pepper Seasoning Sauce
A spicy and savory cheongyang chili pepper seasoning sauce made with cheongyang chili peppers, dried shrimp, and shiitake mushrooms
Baek Jong-won's Niga Bibibarrak Noodles Sauce
A meat-based mixed sauce easily made by simmering for home use, based on the popular 'Niga Bibibarrak Noodles' from Kang Sik Dang 2.
Lee Won-il's Soy-Marinated Salmon
Soy-marinated salmon that maximizes umami by curing fresh salmon's rich, savory flavor in an all-purpose soy sauce.