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82 recipes found.

A moist, consistently flavored banchan made by stir-frying fish cake with the secret flavor soy sauce and water to prevent burning.

A clean, non-cloying, umami-packed soup tteokbokki in the style of a famous snack shop, made without gochujang.

A sundubu jjigae with deep, rich broth achieved by frying gochujang and gochugaru in oil for enhanced flavor and seasoning with fermented shrimp.

Stir-fried kalguksu noodles with thinly julienned square fish cakes in a spicy gochujang sauce, quickly stir-fried over high heat to maximize wok hei and chewiness.

A unique ramyun where noodles are removed first to keep a chewy texture, and cherry tomatoes are boiled in the broth to add a tangy, savory depth.

Chewy soy-braised potatoes that stay intact by first removing moisture in the microwave before braising.

A moist and savory side dish made by stir-frying large chunks of cabbage with a little water, soy sauce, fish sauce, and butter

A rich and spicy twimba-style ramen pasta simmered with milk, sari gomtang soup, cheddar cheese, and Korean hot chili pepper

Dakbokkeumtang made by blanching chicken to remove any off-odor and creating deep savory flavor with soy sauce, gochujang, and gochugaru

A restaurant-style bibim mul naengmyeon that harmoniously combines a savory, palate-coating dadegi sauce with store-bought broth.

An authentic soy sauce marinated crab made by blending jin soy sauce and Joseon soy sauce for deep flavor, and repeatedly pouring boiled-then-cooled soy sauce mixture to eliminate any fishy smell.

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.