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1136 results

Fish Roe and Milt Soup - Cooking the Roe First Then Adding Milt Preserves Texture and Deepens the Broth

51 views

Pollock roe · Pollock milt · Korean radish · Onion · Green onion · Cheongyang chili pepper · Red pepper powder · Red pepper paste · Minced garlic · Sand lance fish sauce · Beef dashida seasoning · Fine sea salt

Spicy Water Parsley Salad - Blanching the Stems First Then Adding the Leaves in Order Keeps the Texture Just Right

51 views

Water Parsley · Gochujang · Red Pepper Powder · Soy Sauce · Vinegar · Plum Extract · Minced Garlic · Water · Salt

Garlic Scapes Salad, Using Doenjang (Fermented Soybean Paste) Makes It Much More Savory Than Gochujang

51 views

Garlic scapes · Salt · Traditional doenjang (fermented soybean paste) · Gochugaru (red pepper flakes) · Dark soy sauce · Maesil cheong (plum syrup) · Corn syrup · Water · Cooking oil · Perilla oil · Sesame seeds

Garlic Stem and Dried Shrimp Stir-fry, Learned from a Side Dish Shop Owner and This Was the Secret

51 views

Garlic Stems · Dried Shrimp · Cooking Oil · Corn Syrup · Seasoned Salt · Soy Sauce · Fish Sauce · Sesame Oil · Roasted Sesame Seeds · Flower Salt

Spam and Egg Fried Rice, The Key Was Charring the Soy Sauce in the Pan

51 views

Egg · Green Onion · Spam · Cooked Rice · Cooking Oil · Soy Sauce · Oyster Sauce · Sugar · Sesame Oil · Sesame Seeds

Shrimp Oil Tteokbokki, Making the Broth Rich by Drawing Out Dried Shrimp Flavor First

51 views

Dried shrimp · Green onion (white part) · Tteokbokki rice cakes · Fine red pepper powder · Paprika powder · Dark soy sauce · Minced garlic · Brown sugar · Cooking oil · Fish sauce · Toasted sesame seeds

Old-School Market Tteokbokki, That Classic Taste Comes Out Perfectly in Just 15 Minutes

51 views

Rice Cake · Fish Cake · Boiled Egg · Green Onion · Gochujang · Red Pepper Flakes · Soy Sauce · Corn Syrup · Beef Dasida

Pork and Zucchini Stew, Rendering the Fat First Made the Broth Much Cleaner

50 views

Pork Shoulder · Zucchini · Onion · Green Onion · Carrot · Cooking Oil · Red Pepper Powder · Minced Garlic · Fermented Shrimp · Anchovy Fish Sauce · Water · Yondu (Liquid Seasoning) · Sugar

Shrimp Fried Rice, Scramble the Eggs First for Fluffy Grains

50 views

Cocktail shrimp · Cooked rice · Egg · Green onion · Carrot · Oyster sauce · Cooking oil · Seasoned salt

Gochujang Jjigae, The Broth Gets Deep When You Braise the Meat First Then Add Potatoes

50 views

Pork Neck · Potato · Tofu · Onion · Green Onion · Cheongyang Chili Pepper · Carrot · Gochujang (Red Pepper Paste) · Chili Pepper Powder · Soy Sauce · Oyster Sauce · Sugar · Dasida (Korean Beef Stock Powder) · Minced Garlic · Black Pepper

Stir-fried Dried Squid, Sauce Cooked and Tossed So Flavor Soaks All the Way Through

50 views

Dried squid strips · Plum extract syrup · Soy sauce · Cooking oil · Oligodang (brown) · White sugar · Mayonnaise · Gochujang (red pepper paste)

Boneless Whole Short Rib Braised, Sear First Then Braise with Pear Drink and Ssanghwatang for Tender Meat

50 views

Whole short rib meat · Korean radish · Onion · Green onion · Carrot · Shiitake mushroom · Cylindrical rice cake · Dark soy sauce · Cooking wine · Minced garlic · Oyster sauce · Ginger powder · Pear drink · Ssanghwatang herbal drink

Braised Burdock Root – Simmering All at Once Without Stir-Frying Was So Much Easier

50 views

Peeled burdock root strips · Water · Soy sauce · Cooking oil · Black sugar · Corn syrup · Whole sesame seeds

Beef Rice Balls, Making the Stir-fried Filling Is Surprisingly Simple

50 views

Ground Beef · Onion · Green Onion · Cooked Rice · Seaweed Flakes · Cooking Wine · Soy Sauce · Oyster Sauce · Minced Garlic · Sugar · Seasoned Salt · Sesame Seeds · Sesame Oil · Cooking Oil

Stir-Fried Garlic Scapes and Anchovies – Frying Directly in Oil Without Blanching Preserves the Texture

50 views

Garlic scapes · Small dried anchovies · Mirin (for toasting anchovies) · Dark soy sauce · Tuna extract · Mirin · Oligosaccharide syrup · Cooking oil · Minced garlic

Kkakdugi (Diced Radish Kimchi), Kelp Flour Paste Makes the Broth Rich and Deep

50 views

Radish · Green Onion · Dried Kelp · Red Pepper Powder · Sand Lance Fish Sauce · Minced Garlic · Minced Ginger · Sugar · Fine Salt · Fine Salt · New Sugar · Cider (Sprite) · Flour · Water · Water

Strawberry Lime Sweet and Sour Pork, Triple-Fried for Lasting Crunch

49 views

Pork loin · Potato starch · Egg white · Salt · Pepper · Water · Dark soy sauce · Vinegar · Sugar · Water · Lime · Strawberry · Potato starch · Water

Omurice - Coating the Meat with Flour Before Frying Makes All the Difference

49 views

Sirloin · Butter · Worcestershire Sauce · Ketchup · Soy Sauce · Sugar · Water · Sirloin · Onion · Carrot · Flour · Cooking Oil · Tomato Paste · Cooked Rice · Eggs · Cooking Oil

Spicy Whelk Noodles – The Sauce Ratio I Learned from a Bar Owner

49 views

Canned whelk · Thin noodles · Onion · Cucumber · Carrot · Cabbage · Cheongyang chili pepper · Perilla leaves · Spicy red pepper paste · Fine red pepper powder · Minced garlic · Sugar · Tuna sauce · Whelk brine

Braised Tofu, Made with All-purpose Soy Sauce for That Authentic Side Dish Shop Owner Taste

49 views

Tofu · Green Onion · Onion · Cheongyang Chili · Carrot · Olive Oil · Minced Garlic · Red Pepper Powder · Sesame Oil · All-purpose Soy Sauce

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Search results

Fish Roe and Milt Soup - Cooking the Roe First Then Adding Milt Preserves Texture and Deepens the Broth

Spicy Water Parsley Salad - Blanching the Stems First Then Adding the Leaves in Order Keeps the Texture Just Right

Garlic Scapes Salad, Using Doenjang (Fermented Soybean Paste) Makes It Much More Savory Than Gochujang

Garlic Stem and Dried Shrimp Stir-fry, Learned from a Side Dish Shop Owner and This Was the Secret

Spam and Egg Fried Rice, The Key Was Charring the Soy Sauce in the Pan

Shrimp Oil Tteokbokki, Making the Broth Rich by Drawing Out Dried Shrimp Flavor First

Old-School Market Tteokbokki, That Classic Taste Comes Out Perfectly in Just 15 Minutes

Pork and Zucchini Stew, Rendering the Fat First Made the Broth Much Cleaner

Shrimp Fried Rice, Scramble the Eggs First for Fluffy Grains

Gochujang Jjigae, The Broth Gets Deep When You Braise the Meat First Then Add Potatoes

Stir-fried Dried Squid, Sauce Cooked and Tossed So Flavor Soaks All the Way Through

Boneless Whole Short Rib Braised, Sear First Then Braise with Pear Drink and Ssanghwatang for Tender Meat

Braised Burdock Root – Simmering All at Once Without Stir-Frying Was So Much Easier

Beef Rice Balls, Making the Stir-fried Filling Is Surprisingly Simple

Stir-Fried Garlic Scapes and Anchovies – Frying Directly in Oil Without Blanching Preserves the Texture

Kkakdugi (Diced Radish Kimchi), Kelp Flour Paste Makes the Broth Rich and Deep

Strawberry Lime Sweet and Sour Pork, Triple-Fried for Lasting Crunch

Omurice - Coating the Meat with Flour Before Frying Makes All the Difference

Spicy Whelk Noodles – The Sauce Ratio I Learned from a Bar Owner

Braised Tofu, Made with All-purpose Soy Sauce for That Authentic Side Dish Shop Owner Taste