Noodles & bunsik
Noodles, ramyeon, pasta, tteokbokki, and bunsik
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Noodles & bunsik Recipes
2,070 recipes found.
Solo Cooking God's Gansajapaghetti
A thick, spicy jajang ramen made by simmering gansamyeon and Sichuan-style japaghetti in the oil from pan-fried canned ham, without needing to discard water.
Solo Cooking God Squid Sauce Pasta
An unusual fusion umami-rich oil pasta made by sautéing savory squid sauce in garlic-infused oil, then combining with pasta water for a uniquely Korean-inspired flavor.
Solo Cooking God Spicy Beef Radish Noodle Soup
A hearty hangover remedy noodle soup that recreates the Gyeongsang-style spicy and refreshing red beef radish stew without separately brewing stock, using dried anchovy sauce and chicken stock for deep flavor.
Solo Cooking God Ramen Chicken Kalguksu
A one-person serving of rich and hearty chicken kalguksu made by adding leftover chicken breast to instant dried anchovy kalguksu ramen for a deep, savory flavor.
Solo Cooking God Nostalgic Pork Cutlet Tteokbokki
A generous fusion tteokbokki featuring crispy frozen pork cutlets and cheese topping, served in a sweet, savory street-food-style sauce reminiscent of old-school convenience store snacks.
Jung Ho-young's Tom Yum Ramen
A fusion ramen that effortlessly captures the exotic flavor of Tom Yum, one of the world's three great soups, by adding lemongrass and fish sauce to regular ramen for a simple yet bold twist.
Fabri's Sea Urchin Roe Pasta
An authentic Italian oil pasta with an exquisite, briny sea flavor, made by transforming sea urchin roe into a sauce that clings beautifully to the noodles.
Fabri's Pollock Roe Bottarga Pasta
Handmade bottarga from pollock roe and fragrant chive breadcrumbs add deep flavor and crispy texture to this oil pasta.
Shin Dong-min's Bolognese Bianco Pasta
A chef's premium pasta dish featuring a rich, secret clam broth and menzuyu, perfectly emulsified into an olive oil sauce that clings flawlessly to the noodles.
Raymon Kim's Bolognese Pasta
Authentic oil-based pasta infused with the refreshing umami of mussels and the crisp citrus notes of dry white wine
Raymon Kim's Mushroom Doenjang Cream Pasta
A rich, thick, savory mushroom pasta made by sautéing Korean soybean paste in butter and cream—no cheese needed for deep umami flavor.
Raymon Kim's Spicy Chinese Dumplings
Juicy, tender Chinese-style dumplings with a spicy-sweet garlic soy sauce, made by pouring hot oil over the filling to lock in juices and enhance flavor.