Filter recipes by category, time, difficulty, source, ingredient, and situation tag.
1,359 recipes found.

A magical jeyuk bokkeum powder seasoning mixed in golden proportions, stored, and used to make fire-flavored shaved pork bulgogi in just 5 minutes.

A feast for the eyes and a sweet and spicy sauce, stir-fried with vegetable juices and finished with fried rice using dae-pae samgyeopsal and kongnamul.

A hearty stew made by simmering large chunks of Spam, tofu, and potatoes in a spicy gochujang-based broth until the liquid is reduced, perfect for eating with rice.

A foolproof, high-value jeyuk bokkeum made by mixing gochugaru, yori-dang, maetul, ganjang, and gochujang in a perfect 1:1:1:1:1 ratio

A crisp napa cabbage heart geotjeori, salted in brine and tossed in a spicy sauce made from blended pear and onion.

An Italian chef's kimchi-jjigae with deep, rich flavor using garlic paste and pork Maillard technique.

Professional-style soondubu jjigae with a rich, deep flavor from stir-frying squid and gochugaru in fragrant perilla oil, enhanced with tuna sauce for umami depth.

Searing marinated pork in perilla oil, then simmering with gochujang and doenjang seasoning, tofu, and vegetables to create a rich, hearty stew that pairs perfectly with rice.

A spicy and sweet jjapbokki that's easier than ramyeon bokkeum and more addictive, made by adding gochujang and gochugaru to instant jajangmyeon for a bold, satisfying kick.

Pan-fried pork belly is first cooked until crispy to remove excess fat, then tossed with a spicy homemade sauce and crisp vegetables for a delicious meat dish.

A rich, savory flavor from finely mashed spam deeply infused into tofu, paired with a spicy gochujang sauce—perfect for mixing into rice.

A rich and savory doenjang jjigae with chadolbawi fat, scallions, and doenjang, enhanced with ssamjang for a restaurant-style flavor.