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26 recipes found.
Ttukdak Hyung's Dakbal Bibim Kalguksu
A highly addictive spicy late-night dish of fiery boneless chicken feet stir-fried until sticky and glossy, served over chewy kalguksu noodles with crunchy bean sprouts and garnishes, all mixed together.
Ttukdak Hyung's Aged Kimchi Mokdori Stew
A rich and thick kimchi stew, inspired by dakbokkeumtang, made with thick pork neck and aged kimchi instead of chicken, with added potatoes.
Ttukdak Hyung's Beef Fat Jangteo Gukbap
A hearty market stew made by stir-frying meat and vegetables in savory beef fat, rendered from beef fat trimmings, then simmering with radish and napa cabbage for a refreshing taste.
Yoon Yi-ryeon's Yeolmu Geotjeori and Barley Rice
A hearty spring meal featuring crisp yeolmu geotjeori made without salting, nutty barley rice, and a rich gang-doenjang soup.
Lee Won-il's Minari Bone Gui
A special dish featuring tender pork backbone cooked in a pressure cooker, coated in spicy seasoning, and topped with fragrant minari.
This Man's Cook's Spinach Doenjang Muchim
A spinach namul seasoned with doenjang instead of salt, bringing out a rich, deep savory flavor.
Seungwoo Dad's Potato-Free Gamjatang
A refreshing gamjatang with dried radish greens, made without potatoes for a clear broth, and with a shortened cooking time by blanching instead of soaking to remove blood.
Kim Dae-seok's Gomchwi Doenjang Jangajji
A special pickled dish where the subtle aroma of roasted ginger and the smoothness of flour paste melt into a soybean paste sauce, enhancing the bitter flavor of gomchwi (ligularia).
Ttukdak Hyung's Kongbiji Dwaejigalbi Haejangguk
A rich and savory hangover soup made with pork ribs instead of the usual spine bones, simmered with nutty soybean milk and sour kimchi for deep flavor.
Solo Cooking God's Doen-jjajang Udon
A single-serving gan-jjajang udon that amazingly recreates the taste of jjajang using home doenjang fried in oil instead of chunjang or instant 3-minute jjajang.
This Man's Cook Siraegi Doenjang-guk
A hearty soup made by pre-mixing boiled dried radish greens with doenjang and simmering in anchovy broth until deeply savory
Yoon Yi-ryeon's Doenjang-muchim with Large Green Onion
A unique side dish made by briefly blanching large green onions to remove their spiciness and sliminess, then tossing them in a savory doenjang (soybean paste) seasoning.