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2,222 recipes found.

Whole blanched nakji and fire-charred vegetables stir-fried dry with gochugaru and a special sauce, served with somyeon

A versatile stir-fried yakgochujang made by sautéing ground pork with soy sauce and tuna extract, then simmering with gochujang, sugar, and water until glossy and reduced.

A sauce that 100% replicates the thick, sweet-and-spicy flavor characteristic of specialty shop dakgangjeong, using strawberry jam and gochujang

A premium soybean sprout muchim with dried pollock strips, offering a delightful chewy texture and nutty flavor.

Jeolla-style gochujang yukhoe with a spicy-sweet gochujang seasoning, a glossy sheen from oligosaccharide syrup, and the richness of egg yolk

A restaurant-style oyster white jjamppong made by stir-frying oysters and vegetables, then simmering with chicken stock and white pepper in water added in stages for a clean, refreshing broth.

A restaurant-style braised chicken with broth, featuring a spicy and savory depth from large green onion, onion, and Vietnamese dried chili peppers.

A thick, spicy hand-torn noodle soup made with store-bought potato sujebi, potatoes, gochujang, and chili powder, simmered to a restaurant-style consistency.

A restaurant-style squid jjamppong that creates a rich smoky aroma and spicy broth using only onions and squid.

A super simple clear soybean sprout soup that achieves deep flavor with beef seasoning and minced garlic, without making a separate broth.

An intensely spicy Paldang-style stir-fried fire squid that captivates the palate with a bold seasoning of chili powder and capsaicin.

Skewered eomuk simmered clean and spicy in just 10 minutes using tteokbokki powder seasoning, minced garlic, and starch syrup, pojangmacha style.