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790 recipes found.
Ttukdak Hyung's Gochujang-Style Cold Noodles with Grilled Pork
A delicious dish featuring crispy grilled pork belly served with refreshing cold noodle broth.
Ttukdak Hyung's Spam Kimchi Jjim
A hearty stew made by simmering spam, tofu, and kimchi in kimchi broth, delivering a spicy yet deeply flavorful dish.
Ttukdak Hyung's Spicy Chicken Galbi Fried Rice
Spicy chicken galbi sauce with chicken breast, kimchi, and vegetables, stir-fried with rice for a bold and satisfying meal.
Yoon Yi-ryeon's Cabbage Pancake
A thick, savory cabbage pancake made with shredded cabbage, pork belly, sour kimchi, eggs, and just a minimal amount of starch powder — perfect as a meal replacement.
Aha Bujang's Airborne Troop Budae Jjigae
A golden-balanced budae jjigae that enhances the texture of wrapping ham with long julienned large green onion and adds deep acidity with vinegar
Aha Bujang's 7-Minute Kimchi Jjigae
A kimchi jjigae made by simmering pork and sour kimchi for an hour, replenishing water as it reduces, until it becomes a thick, rich stew perfect for mixing with rice.
Aha Bujang's Restaurant-Style Budae Jjigae Ramyun
A budae jjigae ramyun that achieves a deep, restaurant-style broth using a homemade seasoning paste and a soybean sprout and sausage stock.
Aha Bujang's butter onion rice kimchi bokkeumbap
Kimchi bokkeumbap with enhanced savory flavor, made by stir-frying specially seasoned kimchi with rice cooked with the rich aroma of butter and onions
Seonkyoung Longest's Aged Kimchi Tuna Gimbap
A crisp and refreshing gimbap rolled without heat, layering seasoned rice, savory tuna mayo, and perilla leaves on well-rinsed aged kimchi
Kim Ho-yoon's Samgyeop Dubu Kimchi
Samgyeop dubu kimchi, where golden pan-fried tofu and pork belly stir-fried in its own fat with sour kimchi come together in perfect harmony.
Seonkyoung Longest Dubu Kimchi
Spicy and savory dubu kimchi made by stir-frying pork and well-fermented kimchi in bacon fat and serving it with warm tofu
Ttukdak Hyung's Bulgogi Gimbap
A delicious gimbap made by mixing bulgogi, washed old kimchi, and gochujang seasoning into rice, then baking it in an air fryer for a crispy exterior.