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70 recipes found.

A traditional Japanese soba recipe where buckwheat noodles are dipped into a sauce made by diluting store-bought tsuyu with ice water and adding sugar and hondashi for deep umami.

An ultimate summer delicacy, Mulbibim Guksu, made by pouring cool store-bought naengmyeon broth over a spicy and tangy homemade kimchi sauce.

A super simple kimchi fried rice made quickly and easily using store-bought cham sauce as a base with just gochugaru and gochujang added.

A popular cold buckwheat noodle recipe where ice-cold commercial Korean-style broth is poured over boiled buckwheat noodles to create a refreshing, slurpable dish.

A fried rice dish in the style of a Korean BBQ restaurant finish, combining a sweet and spicy special gochujang seasoning with kimchi stir-fried in pork belly fat.

A simple yet delicious cold noodle dish featuring a savory-sweet soy sauce marinade, fiery heat from green chili peppers, and a rich, creamy richness from egg yolk.

A super-simple shabu-shabu porridge meal kit made by mincing beef and various vegetables, freezing them with coin broth, and then cooking when needed for busy mornings or late-night snacks.

A chilled mul-bibim-guksu that takes only 10 minutes to make, by drastically compressing the sauce-making process using store-bought cho-jang as a base.

A super simple, under $10 rice bowl with stir-fried chicken thigh and onions, topped with soft scrambled eggs, and drizzled with spicy chicken sauce and mayonnaise.

A definitive fried rice made by pan-frying LA galbi until glazed, then stir-frying rice and kimchi in the sticky meat drippings and sweet-salty seasoning base left in the pan.

A giant bomb rice ball filled with a thick, creamy tuna mayo sauce and rolled in seaweed flakes.

Crispy on the outside, juicy on the inside grilled chicken thighs coated with a fiery, intense homemade buldak sauce, creating an irresistibly addictive spicy stir-fried udon.