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107 recipes found.
Ttukdak Hyung's Kimchi Nakji Juk
A hearty, spicy kimchi and Korean small octopus (nakji) porridge made with instant rice and anchovies
Sung Si-kyung's Beef Brisket Kimchi Fried Rice
Kimchi fried rice with butter and cheese added to maximize flavor, stir-fried in savory beef brisket oil
Lee Yeon-bok's Spam Golden Fried Rice
An upgraded golden fried rice with rice coated in egg, savory Spam, and chicken stock for deep umami flavor.
Solo Cooking God's Ketchup Tuna Egg Rice
Upgraded instant rice with a visual and textural upgrade by adding tuna and corn to a gochujang and ketchup base, making it a must-have meal for students living alone.
Seungwoo Dad's Chadol Bokkeumbap
Golden Chadol Bokkeumbap, made by first mixing eggs and oyster sauce into unheated instant rice, then stir-frying it until fluffy with chopsticks in the oil rendered from crispy grilled chadolbagi.
Seungwoo Dad's Instant Rice Chicken Rice
A unique chicken rice dish made by pre-mixing instant rice with egg wash and stir-frying it until fluffy in chicken fat, without microwaving.
This Man's Cook Egg Rice Roll
A luxurious, richly savory rice roll filled with a thick, hearty egg omelet layered with cheese and sliced ham, wrapped in perilla leaves
This Man's Cook Corn and Egg Fried Rice
A fluffy fried rice with sweet, popping corn, rich butter, and soft scrambled eggs, creating a savory and satisfying dish.
Aha Bujang's Beef and Vegetable Porridge
A restaurant-style beef and vegetable porridge with deep flavor, made using instant rice, minced vegetables, and beef jangjorim
Solo Cooking God Tuna Kimchi Porridge
A super simple tuna kimchi porridge made without separate broth, using dried anchovy sauce and gochugaru for flavor
Solo Cooking God's Minari Samgyeopsal Bokkeumbap
A fantastic Korean BBQ restaurant-style fried rice made by stir-frying minari in pork belly oil to infuse the aroma, then tossed with a spicy-savory sauce and instant rice.
Solo Cooking God's Curry Egg Fried Rice
A super simple golden fried rice made by first mixing curry powder into beaten egg so it coats the rice grains, then stir-frying with fragrant scallion oil until fluffy and separate.