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1,351 recipes found.
YOOXICMAN's Homemade Tonkotsu Ramen
Homemade tonkotsu ramen with an unrealistically rich and savory broth, simmered for 7 hours by extracting collagen-rich stock from pork bones in three separate stages
Yeo Kyung-ok's Mala Tang
A super simple mala tang that perfectly recreates the rich, smoky flavor at home using just three store-bought seasonings—doubanjiang, oyster sauce, and sansho sauce—without any complex spices.
Ttukdak Hyung's 10-Minute Beef Yukgaejang
A super-fast yukgaejang that takes only 10 minutes, using store-bought beef bone broth to stir-fry green onions and beef for a deep and spicy flavor without complex or long cooking times.
Ttukdak Hyung's Spicy Braised Pork Neck Bones
Pork neck bones with plenty of meat are blanched, then simmered for 2 hours with a sweet and spicy special sauce and sliced onion until the onion melts in, finished with udon noodles and fried rice for a budget-friendly meal.
Ttukdak Hyung's Chicken Thigh Meat Suyuk
Chicken thigh meat is pan-seared until golden brown to lock in the juices, then simmered deeply with medicinal herbs and vegetables in a whole chicken stew style.
Yeo Kyung-ok's Sweet and Sour Pork
Authentic master-level sweet and sour pork with a crispy coating made from egg white and dry starch, double-fried to maintain crunch even after time has passed
This Man's Cook's Egg Soup
A simple egg soup with deep umami flavor from chicken stock and a silky, cloud-like texture achieved by mixing starch into the egg mixture.
Yeo Kyung-rae's Yangjangpi
Authentic Chinese dish featuring a stir-fried meat and vegetable mixture with a smoky aroma, served with a sharp mustard sauce and colorful fresh toppings
This Man's Cook's Large Garlic Kimchi
Seasonal large garlic kimchi bursting with umami, made by soaking large garlic in dried anchovy sauce for a long time, then mixing it with homemade mushroom-kombu broth and leftover rice paste for deep, savory flavor.
Baek Jong-won's Super Simple Japchae
An unconventional, ultra-simple japchae recipe that eliminates the hassle of sautéing ingredients separately—either stir-fry everything in one pan or blanch all ingredients together in boiling water to drastically cut down cooking time.
Ttukdak Hyung's Restaurant-Style Doenjang Jjigae
A rich, savory restaurant-style doenjang jjigae made by sautéing doenjang, ssamjang, and gochujang in oil to develop deep umami flavor.
This Man's Cook Non-Salty Gangjungjang
A low-sodium gangjungjang with a rich, savory umami flavor achieved by adding roasted soybean flour to balance the saltiness, perfect for mixing generously into rice.