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361 results

30 min

Cucumber Kkakdugi (Cucumber Radish-cut Kimchi)

김진순 점심시간 · 39 views

Spicy Tuna Stir-fry - Make Chili Oil First and Bubble Until It Boils for the Right Flavor

김진순 점심시간 · 39 views

Gim-mari Skewer Jeon, Roll Fillings in Seaweed, Coat in Egg Batter, and Pan-Fry

김진순 점심시간 · 39 views

Yellow Pickled Radish

Pickled Cabbage, Make the Sweet Vinegar Brine Once and Enjoy It All Month Long

요리왕비룡 Korean Food Cooking · 39 views

Stir-Fried Sausage and Vegetables, Adding Curry and Ketchup Creates a Completely Different Flavor

요리왕비룡 Korean Food Cooking · 39 views

Green Chili Pepper Jangajji, Slightly Trimming the Tips Allows the Brine to Penetrate Thoroughly

요리왕비룡 Korean Food Cooking · 39 views

Green Chili Pepper Jangajji

Seaweed Salad – Pickle the Radish and Briefly Blanch the Seaweed for True Flavor

요리왕비룡 Korean Food Cooking · 38 views

Stir-fried Fish Cake - The Key Is 3 Tbsp Each of Soy Sauce, Mirin, and Corn Syrup, Finished with Sesame Oil

김진순 점심시간 · 38 views

Radish Salad - This One Step of Pickling and Draining the Water Determines the Flavor

김진순 점심시간 · 38 views

Stir-Fried Dried Pollock Strips, Coat with Starch and Fry First So the Sauce Clings Perfectly

요리왕비룡 Korean Food Cooking · 38 views

Stir-Fried Dried Pollock

Braised Tofu — Start on High Heat, Finish on Low for Deep Flavor Absorption

김진순 점심시간 · 38 views

Egg Braised in Soy Sauce - Adding Cider Gives Beautiful Color and Natural Sweetness

공격수셰프 Striker chef · 38 views

Egg Braised in Soy Sauce

Seomcho Muchim - Adding Barley Shrimp Made the Umami Explode Without Any Seasoning

요리왕비룡 Korean Food Cooking · 38 views

Soy-Braised Eggs, The Broth Is So Delicious You'll Want to Mix It with Rice

김진순 점심시간 · 38 views

Cucumber and Onion Salad - Pickling Together Brings Out Natural Sweetness

요리왕비룡 Korean Food Cooking · 38 views

Braised Potatoes, Pickling and Searing Before Adding Sauce Keeps Them Chewy and Intact

김진순 점심시간 · 38 views

Braised Potatoes

Gochujang Braised Potatoes

Seasoned Crown Daisy and Tofu, Boil and Squeeze the Tofu Dry for Best Flavor Absorption

요리왕비룡 Korean Food Cooking · 38 views

Crown Daisy Tofu Salad

Perilla Oil Fragrance

15 min

Sauteed Zucchini with a Crunchy Texture - Salt Added During Cooking, Not Before

요리왕비룡 Korean Food Cooking · 38 views

Stir-Fried Bellflower Root, Knead with Salt and Soak for 30 Minutes to Remove the Bitterness

김진순 점심시간 · 37 views

Stir-Fried Bellflower Root

Sea Lettuce Salad, Scrub with Salt to Remove the Fishy Smell

김진순 점심시간 · 37 views

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Search results

Cucumber Kkakdugi (Cucumber Radish-cut Kimchi)

Spicy Tuna Stir-fry - Make Chili Oil First and Bubble Until It Boils for the Right Flavor

Gim-mari Skewer Jeon, Roll Fillings in Seaweed, Coat in Egg Batter, and Pan-Fry

Pickled Cabbage, Make the Sweet Vinegar Brine Once and Enjoy It All Month Long

Stir-Fried Sausage and Vegetables, Adding Curry and Ketchup Creates a Completely Different Flavor

Green Chili Pepper Jangajji, Slightly Trimming the Tips Allows the Brine to Penetrate Thoroughly

Seaweed Salad – Pickle the Radish and Briefly Blanch the Seaweed for True Flavor

Stir-fried Fish Cake - The Key Is 3 Tbsp Each of Soy Sauce, Mirin, and Corn Syrup, Finished with Sesame Oil

Radish Salad - This One Step of Pickling and Draining the Water Determines the Flavor

Stir-Fried Dried Pollock Strips, Coat with Starch and Fry First So the Sauce Clings Perfectly

Braised Tofu — Start on High Heat, Finish on Low for Deep Flavor Absorption

Egg Braised in Soy Sauce - Adding Cider Gives Beautiful Color and Natural Sweetness

Seomcho Muchim - Adding Barley Shrimp Made the Umami Explode Without Any Seasoning

Soy-Braised Eggs, The Broth Is So Delicious You'll Want to Mix It with Rice

Cucumber and Onion Salad - Pickling Together Brings Out Natural Sweetness

Braised Potatoes, Pickling and Searing Before Adding Sauce Keeps Them Chewy and Intact

Seasoned Crown Daisy and Tofu, Boil and Squeeze the Tofu Dry for Best Flavor Absorption

Sauteed Zucchini with a Crunchy Texture - Salt Added During Cooking, Not Before

Stir-Fried Bellflower Root, Knead with Salt and Soak for 30 Minutes to Remove the Bitterness

Sea Lettuce Salad, Scrub with Salt to Remove the Fishy Smell