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18 recipes found.

A Daegu-style jjamppong recipe that uses beef bone extract and dried shiitake mushrooms to create a deep, hearty broth.

A Taiwanese-style beef noodle soup with a rich broth simmered for over 2 hours, finished with spicy Chinese chili oil (not chili paste) and garlic for deep flavor.

A stir-fried jjamppong recipe that quickly stir-fries pork and seafood with Jin-ganjang, chili oil, and gochugaru seasoning to bring out rich umami without the need for wok hei.

A Jeonju-style mul-jjajang that uses soy sauce and oyster sauce instead of chunjang, thickened with starch for a rich consistency.

A hearty kalguksu simmered in a refreshing clam broth enriched with beef dashida and loaded with potatoes and vegetables

A clean white jjajang made by frying pork in soy sauce to infuse a smoky aroma and seasoning it with a special yellow soybean paste.