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69 recipes found.

A spicy stir-fried pork with an all-purpose sauce that deepens flavor by subtly adding oyster sauce and curry powder to gochujang, gochugaru, and soy sauce.

A versatile dallae seasoning sauce that combines soy sauce, fish sauce, and plum syrup for a non-salty, pungent, and umami-packed flavor.

The ultimate hangover ramen, made by searing green onions and fish cakes until almost burnt for a smoky flavor, then adding bean sprouts for a refreshing touch.

A spring rice thief scallion muchim that preserves the scallion's flavor by cooling it with its own heat without rinsing in cold water, and adds deep umami with soup soy sauce.

A super simple chicken kalguksu with a deep, rich broth made by roasting chicken thighs and vegetables

Pork bulgogi with deep herbal notes and a sweet-salty charm, made by glazing crispy grilled pork belly with ssanghwatang and soy sauce.

Jjapparabokki is a unique noodle dish made by simmering Chapagetti, tteokbokki rice cakes, and fish cake in a gochugaru and soy sauce seasoning, creating a spicy-sweet flavor.

A rice bowl with bean sprouts quickly stir-fried over high heat for a crunchy texture and beef brisket, topped with a sweet special soy sauce reduced with the meat's own oil.

A sweet and savory braised dish with pork belly seared until crispy, then simmered with cola, soy sauce, and potatoes to create an irresistible flavor.

An exquisite chicken ramyeon featuring a deeply savory, clear broth made by gently simmering blanched chicken over low heat.

A salad that maximizes crunch and savory umami by crumbling Kalmond over a dressing of soy sauce, vinegar, honey, and sesame oil.

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