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344 recipes found.

A traditional-style tteokbokki with deep sweetness and glossy sauce that clings to the rice cakes, using jochung instead of sugar or corn syrup

Pre-boiling the soy sauce seasoning to develop deep flavor, and immediately coating boiled glass noodles with sesame oil to maintain chewiness even days later—this is the secret recipe for japchae that never burns.

A super simple japchae that cooks all ingredients—seasoning, vegetables, and glass noodles—in a single wok without the hassle of stir-frying each ingredient separately.

A savory fish cake stir-fry enhanced with ham fat for rich flavor, using a sauce mixed with water so it stays moist and tender even after cooling—perfect as a side dish that pairs beautifully with rice.

An innovative one-pan japchae that eliminates the hassle of separately boiling and stir-frying ingredients—simply add ingredients and seasonings in order to a single wok and simmer to completion.

A simple and foolproof tteokbokki recipe that perfectly recreates the nostalgic taste of a classic schoolfront snack shop using store-bought udon broth and MSG, ensuring no failures.

A super simple ddeokbokki made in just 5 minutes using only three basic seasonings: gochujang, sugar, and soy sauce.

A savory soy sauce fish cake stir-fry enhanced with half a spoon of peanut butter for richness and umami depth.

Fry finely chopped fish cake and onion until golden brown, then create a rich, sticky flavor using dried anchovy powder and glutinous rice flour for a deep broth tteokbokki.

A street-side style tteokbokki with thick garae-tteok, enhanced with the deep flavor of chicken stock, simmered to a rich and slightly thick sauce.

Stir-fried kalguksu noodles with thinly julienned square fish cakes in a spicy gochujang sauce, quickly stir-fried over high heat to maximize wok hei and chewiness.

A super-simple eomuk-tang boiled with dashima, fermented sand lance sauce, cheongyang chili pepper, and sichimi for a refreshing and spicy kick