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1,102 recipes found.

A golden kimchi jjim made by layering sliced onion, pork belly, and well-fermented kimchi with seasoning in a rice cooker and cooking until it melts in your mouth.

A fusion ramen that combines spicy spicy chicken ramen with rich, creamy jjambbong, simmered into a thick, smooth consistency with milk and cheddar cheese, resembling a pasta sauce.

A super simple whole pork belly sujebi with deep color and glossy sheen, made without a single drop of water—just makgeolli and janghwa tang to eliminate gamey odors.

Chicken coated with a spicy-sweet perilla seed curry powder using just one plastic bag, served with a homemade marbling sauce

Simmered chicken feet and bean sprouts in a spicy gochujang-based sauce create a rich, deep flavor reminiscent of Hansin PochaST-style soup chicken feet.

A perfectly recreated restaurant-style doenjang jjigae with rich, savory depth by mixing store-bought doenjang with beef dashi and katsuobushi in a golden ratio, capturing the authentic taste of a meat restaurant's signature stew.

Professional-style kimchi stew made quickly over high heat using store-bought beef bone broth and dried anchovy dashi for rich flavor.

A super simple onion pickle that maximizes crispness and refreshment by using soda instead of boiling soy sauce, eliminating the hassle of heating and cooling.

A savory and tender bulgogi made by grinding inexpensive pork shoulder meat and mixing it with finely grated onion juice to soften the texture, then stir-frying until richly flavorful.

A savory and slightly spicy soup made by mixing doenjang and gochujang in a 4:1 golden ratio, enhanced with dried shrimp and clams for freshness and rich umami flavor.

A doenjang jjigae that delivers a refreshing, deep flavor without the fishy odor, using natural anchovy powder and gochujang instead of cumbersome stock packs.

A savory side dish that pairs pan-fried tofu with a rich, flavorful sauce and soft-boiled eggs, creating a satisfyingly thick and delicious accompaniment to rice.