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1,143 recipes found.
Aha Bujang's Three-Seafood Chili Jjajang
A spicy, savory three-seafood chili jjajang made by quickly stir-frying pre-cooked seafood, pork, and cheongyang chili peppers in a chunjang sauce.
Aha Bujang's Soy-Braised Pork
A rice thief soy-braised pork made by rendering pork fat until crispy, then simmering in a savory seasoning.
Aha Bujang's Seasoned Squid Jeotgal
A side dish that enhances store-bought squid jeotgal with garlic, sesame oil, and cheongyang chili pepper for extra savoriness
Aha Bujang's gogitjib yangpa ganjang sauce
An all-purpose sauce that recreates the flavor of Korean BBQ restaurants by adding plum drink, mustard, and aromatic vegetables to a base of soy sauce, vinegar, and sugar
Aha Bujang's Jokbal Rice Bowl
A special jokbal rice bowl featuring tender jokbal meat and grilled large green onion over warm rice, finished with a spicy chili vinegar
Kim Ho-yoon's Super-Speed Yukgaejang
A super-simple yukgaejang recipe that uses ground beef and large green onion to create a rich, refreshing broth in just 25 minutes.
Kim Ho-yoon's Thinly Sliced Pork Belly Doenjang Jjigae
A rich doenjang jjigae recipe made by browning thinly sliced pork belly to release savory fat, then simmering it into a hearty stew.
Kim Ho-yoon's Minari and Squid Chomuchim
A chomuchim of tender blanched squid and fragrant minari tossed in a golden-ratio sauce
Jung Ho-gyun's Braised Croaker with Tofu
A braised dish where the savory depth of croaker harmonizes with tofu and zucchini in a spicy seasoning.
Jung Ho-gyun's Dakmuchim
A super-simple warm-style dakmuchim made by shredding boiled chicken breast and tossing it with mayonnaise, soy sauce, and cheongyang chili pepper for a moist and savory dish.
Maeil Matna Potato Meat Dumplings
Potato dumplings with a chewy wrapper made from mashed potato and starch, filled with a pork filling rich in large green onion flavor, and steamed
Kim Jin-soon's Soy Sauce Golbaengi Somyeon
Stir-fried soy sauce golbaengi somyeon that maximizes savory flavor with Jin-ganjang, perilla oil, and golbaengi broth instead of tangy chogochujang (vinegar-gochujang)