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1,322 recipes found.

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.

A gochujang jjigae that combines the refreshing taste of soybean sprouts and radish with the hidden umami of gochujang, doenjang, and fermented sand lance sauce, plus the fragrance of shepherd's purse.

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.

A mouthwatering seasoned cockle dish made with pre-cooked cockle meat, minari, scallions, a special seasoning sauce, mayonnaise, and a vinegar kick, all tossed together.

A spicy gochujang and doenjang braise with fresh anchovies, ugeoji, and radish, simmered down to a rich glaze for ssam rice

A tangy, sweet, and spicy glass noodle salad made in just 5 minutes by tossing fresh vegetables and chewy jinmi-chae into a golden ratio secret sauce.

An innovative fine dining-style beef tartare recipe that maximizes diverse textures with crispy tapioca seaweed chips, tangy pickles, and aged vegetables.

A premium golbaengi-muchim recipe that maximizes sweet-and-sour flavors and chewiness by using leftover chicken mu and dried pollack shreds.

Addictive oil tteokbokki with deep flavor from tonkatsu sauce, yuja marmalade, and curry powder

A rice thief braise that simmers aged kimchi and mackerel with the lid open to drive off any fishy smell, reducing it until the liquid barely covers the ingredients.

A street food stall-style yangnyeom gogalbi made by pan-frying mackerel until golden brown and topping it with a sweet and spicy secret sauce.

A spicy and crunchy braised squid and soybean sprout dish that replicates the flavor of a specialty restaurant's agujjim without using monkfish.