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2,563 recipes found.

Baek Jong-won's Beef Tteok-Mandu-guk, which achieves a rich and deep meat broth flavor by thoroughly stir-frying beef in sesame oil and cooking oil, without using beef bone broth.

A refreshingly tangy yeolmu guksu made by mixing store-bought dongchimi broth and yeolmu kimchi liquid in a 1:1 ratio

A nostalgic old-style jjajangmyeon where chunky potatoes and vegetables are simmered to create a deep vegetable broth that harmonizes with the savory flavor of chunjang.

A spicy beef soup made with an all-purpose seasoning of chili oil and gochugaru, simmered with large green onion and thinly sliced beef brisket (chadolbagi) for deep, fiery flavor.

Chef Sung Anh reinterprets the globally viral feta pasta by emulsifying the sauce quickly using pan-frying instead of an oven, adding creaminess with egg yolks for a rich, velvety texture.

A premium beef rice dish cooked with seasoned rice using soy sauce, topped with shiitake mushrooms sautéed in butter and golden-brown seared beef, enhanced with a savory and spicy kick from store-bought garlic chili oil.

A fragrant, spicy-savory one-bowl dish made by stir-frying minced pork with crisp spinach using fish sauce and oyster sauce, capturing authentic Thai flavors.

A refreshing, deeply savory hangover remedy ramen by Baek Jong-won, made by cooking clams from cold water to maximize freshness and enhancing flavor with seaweed and anchovy sauce.

A highly addictive, must-have dorm meal featuring thinly sliced and crispy grilled spam on rice, topped with a spicy-sour green chili sauce made with soy sauce and oligosaccharide, and a soft egg yolk for richness.

A rice bowl featuring crispy fried eggs coated in a savory, spicy, tangy, and sweet Chinese-style kung pao sauce

A super-simple shabu-shabu porridge meal kit made by mincing beef and various vegetables, freezing them with coin broth, and then cooking when needed for busy mornings or late-night snacks.

A chilled mul-bibim-guksu that takes only 10 minutes to make, by drastically compressing the sauce-making process using store-bought cho-jang as a base.