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130 recipes found.

A mesmerizing mixed ramen dish that combines Carbonara spicy chicken ramen and Jjapagetti, enhanced with the rich flavor of fatty pork belly oil and sautéed onions for a deeply savory base.

A no-drain ganjjajang-style jjajang ramen that maximizes flavor by frying dark soy sauce in oil and adding oyster sauce, finished with thinly sliced pork belly.

A spicy jjamppong-style ramyeon that uses the natural fat from beef brisket instead of cooking oil to create a Maillard reaction, deepened with oyster sauce and dark soy sauce for a smoky flavor.

Egg jangjorim simmered in kelp and dried-anchovy stock with garlic and shishito peppers, using brown sugar for a deep color.

A restaurant-style ttukbaegi bulgogi featuring tender beef and glass noodles simmered in a rich, sweet broth made with apple juice.

Coating with mirim and sugar without rinsing in water, then microwaving to achieve a consistently soft, chewy dried shredded squid bokkeum with no hardness at all

Tender pork belly simmered with green onion, onion, garlic, soju, cola, soy sauce, and whole peppercorns.

An Andong-style soy sauce braised chicken made by adding unsoaked dried glass noodles directly into the pot and boiling vigorously for 20 minutes with a golden ratio of soy sauce and sugar.

A nostalgic diner-style pork bulgogi, marinated in blended pear and soy sauce, then simmered with water to prevent burning and impart a smoky flavor.

A clean, spicy-sweet ramyeon inspired by Shinjeon's famous street food style, made without gochujang using a balanced mix of spicy ramen broth, chicken stock, and custom seasoning.

A unique suyuk that perfectly blocks any off-flavors and yields tender pork using only yogurt and jin-ganjang (dark soy sauce), without bay leaves or green onions.

A jokbal-style suyuk that blends cola's sugar and dark soy sauce in a golden ratio, simmered with whole garlic to create deep color and savory flavor without any herbal medicine ingredients.