Noodles & bunsik
Noodles, ramyeon, pasta, tteokbokki, and bunsik
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Noodles & bunsik Recipes
2,070 recipes found.
Park Eun-young Spicy and Tingling Mapo Tteokbokki
Spicy and tingling tteokbokki with a Chinese-style twist, made by adding pork and sweet potato to store-bought mapo tang sauce
Yeo Kyung-rae's Yusanseul Ramen
A refined Chinese-style ramen recipe that elevates a ramen serving with abundant seafood and mushrooms, thickened with starch for a rich, luxurious texture.
Lim Sung-geun's Heavily Textured Jang Kalguksu
A restaurant-style jang kalguksu with a clean, refreshing taste—no heaviness from fermented soybean paste, achieved using a golden-ratio powdered seasoning blend.
Lim Sung-geun's Oil Tteokbokki
A specialty tteokbokki with a crispy exterior and chewy interior, inspired by Tongin Market style
Lim Sung-geun's Green Soybean Universal Janchiguksu
A super simple janchiguksu with deep, savory flavor that requires no dried anchovy stock—just mix green soybean extract into water and simmer with pumpkin and scallions. A 40-year mastery in a bowl.
Yeo Kyung-ok's Spicy Stir-Fried Ramen
Transforming ramen into a Chinese restaurant-style dish with doubanjiang and oyster sauce, delivering a spicy and savory flavor.
Yeo Kyung-ok's Sichuan-style Jajangmyeon
An unconventional spicy jajangmyeon that awakens the appetite by combining the spiciness of gochujang and doubanjiang with the pungent aroma of sansho oil, replacing traditional chunjang.
Yeo Kyung-ok's Wulmyeon
Authentic Chinese-style wulmyeon with a clean broth of seafood and vegetables, gently stirred in eggs for a thick, savory, and delicate texture.
Jung Ji-sun's Convenience Store Mai Xiang So
A convenience store-style Sichuan-style knife-cut noodles stir-fry featuring the rich umami of minced dried beef and the chewy texture of periwinkle.
Jung Ji-sun's Homemade Shumai
A convenient recipe to enjoy high-end Chinese restaurant-style shumai at home by rolling out store-bought dumpling wrappers thinly.
Jung Ji-sun's Xiao Long Bao
Authentic xiao long bao with a rich, savory broth made by mixing gelatin-based stock (fei dong) into the meat filling. Each bite bursts with deep umami and luxurious meat juice.
Jung Ji-sun's Meat Shumai
Homemade dim sum with rich pork filling made by grinding pork and fat in a golden ratio, delivering deep meaty aroma and chewy texture—replacing shrimp with juicy pork and fat.