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776 recipes found.

A thick, spicy hand-torn noodle soup made with store-bought potato sujebi, potatoes, gochujang, and chili powder, simmered to a restaurant-style consistency.

A restaurant-style squid jjamppong that creates a rich smoky aroma and spicy broth using only onions and squid.

An intensely spicy Paldang-style stir-fried fire squid that captivates the palate with a bold seasoning of chili powder and capsaicin.

A Chinese-style stir-fried pork belly with oyster sauce, doubanjiang, and chili oil, delivering a smoky, savory flavor perfect over rice.

A super-fast, savory jangjorim made by boiling ground beef for just 5 minutes

A super simple mapo tofu made quickly with gochujang, doenjang, and chicken stock instead of doubanjiang, served over rice.

A spicy, rich gochujang sundubu jjigae made in just 5 minutes without broth, using gochujang, Korean fish cake (eomuk), and soft tofu.

Pork, vegetables, seasoning, and water are all added to a pan and simmered down to a driver's restaurant-style brothy spicy stir-fried pork, perfect for mixing with rice.

A special noodle recipe of chewy somyeon, vegetables, and whelk mixed with a soy sauce-based seasoning made with alcohol-burned mirim.

A versatile stir-fried gochujang made by sautéing pork and butter with gochujang to bring out rich, savory depth.

Professional-style jokbal with deep color and chewy texture, simmered twice in a rich broth made with Jin-ganjang, dark soy sauce (laochou), and spices.

A bibim makguksu that recreates the distinctive savory flavor of jokbal restaurants using gochugaru, Jin-ganjang, and pear beverage instead of gochujang.