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271 recipes found.
Ttukdak Hyung's Kimchi Sausage Budae Jjigae
A spicy stew combining homemade kimchi sausages and Spam in a rich beef bone broth, delivering deep, hearty flavors.
Solo Cooking God Spicy Sausage and Quail Egg Stir-fry
Pan-seared quail eggs and Vienna sausages stir-fried with gochujang, tonkatsu sauce, and ketchup for a spicy-sweet flavor—enough for a week's worth of hearty side dishes
Solo Cooking God Creamy Curry Udon
A trendy creamy curry udon made by simmering soaked udon in a rich milk and spicy seasoning base.
Baek Jong-won's Budae Jjigae
A one-pan budae jjigae by Baek Jong-won, featuring a rich broth from thinly sliced ham and sausage, with a pinch of doenjang to cut through the richness.
This Man's Cook Jjapbokki
A spicy and sweet jjapbokki that's easier than ramyeon bokkeum and more addictive, made by adding gochujang and gochugaru to instant jajangmyeon for a bold, satisfying kick.
Baek Jong-won's Non-Clumping Kimchi Fried Rice
Turn off the heat before mixing the rice with the seasoning, then stir-fry again to achieve fluffy, non-clumping kimchi fried rice that even beginners can make without burning or clumping.
Ttukdak Hyung's Gochujang Braised Quail Eggs
A super simple 10-minute side dish made by pan-frying peeled quail eggs until chewy, then braising them in a sweet and spicy gochujang sauce with Vienna sausages and onions.
Aha Bujang's Yeop-tteok Style Mala Tteokbokki
A numbing and spicy mala tteokbokki made in the style of a popular delivery restaurant, using store-bought mala tang powder with added chili powder and aromatic oils.
Ttukdak Hyung's Jambalaya
A flavor-packed jambalaya made by sautéing sausage, pork belly, and chicken thigh in butter, then simmering with long-grain rice and tomato sauce
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.
Baek Jong-won Kimchi Jeon
A late-night snack kimchi jeon made by slicing sausages thinly, mixing them into a soft batter, and pan-frying with generous oil to maximize crispiness at the edges.
Baek Jong-won's Basic Gimbap
A foundational gimbap recipe by Baek Jong-won that focuses on seasoning the rice and gimbap seaweed, allowing anyone to roll firm, successful gimbap without a gimbap mat.