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903 recipes found.
Yoon Yi-ryeon's Spring Clam Kalguksu
A refreshing kalguksu made with plump spring clams that create a clean, savory broth.
Yoon Yi-ryeon's Dried Pollock Soup
A clear broth made with dried shrimp and dried pollock heads instead of anchovies, then stir-fried in sesame oil to create a milky, savory dried pollock soup reminiscent of bone broth.
Yoon Yi-ryeon's Cuttlefish, Minari, and Apple Muchim
A special muchim made by tossing chewy blanched cuttlefish with crisp apple and fragrant minari in a sweet and tangy special chogochujang sauce.
Yoon Yi-ryeon's Mom's Handmade Gimbap
A carefully made traditional gimbap where the rice and fillings are perfectly seasoned and harmonized, staying fresh for a long time without spoiling easily.
Aha Bujang's Chunjang Tteokbokki
Aha Bujang's soup-style tteokbokki with deep flavor from a small amount of chunjang, combined with the savory notes of gochujang and beef dashida.
Aha Bujang's Eomuk Bokkeum
A super simple eomuk bokkeum that recreates old-school street-style tteokbokki flavor using gochujang, starch syrup, and ramyun seasoning in a fish cake broth base.
Aha Bujang's Spicy Stir-fried Korean fish cake (eomuk)
A chewy, spicy, sweet-and-salty stir-fried Korean fish cake (eomuk) made by adding water and reducing it until dry, then chilling for an even better texture.
Aha Bujang's Seafood Clam Jungguk Udon
A Chinese restaurant-style jungguk udon finished with soft egg in a clear, refreshing broth simmered with clams, seafood, and vegetables.
Okjubu's Napa Cabbage Kimchi
A super simple napa cabbage kimchi with a refreshing, savory flavor, made by blending flour paste and fruit for a crisp, umami-rich taste
Aha Bujang's Pocha Garakguksu
A warm garakguksu that captures the nostalgic feel of a pojangmacha, with deep savory flavor from hondashi, fermented sauce, and thinly sliced radish.
Aha Bujang's Beef Bulgogi Porridge
A hearty, special porridge topped with sweet-savory beef bulgogi, fish sauce, and crispy fried shallots
Aha Bujang's Flying Fish Roe Soupy Steamed Egg
A soupy steamed egg dish with soft, fluffy curds and popping flying fish roe, seasoned with saeujeot and simmered in a bubbling broth.