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70 recipes found.

A sweet and sour makguksu with refreshing sweetness and moisture from cider, generously tossed with fresh vegetables, in the style of a pig trotter restaurant.

A fusion noodle dish topped with air-fried whole beef tripe, crispy and drained of fat, over a spicy and thick buldak cream pasta.

A yubu poke made by pan-frying thinly sliced beef short plate and vegetables in olive oil, then seasoning with the sauce from a yubuchobap kit for extra savory depth.

A seasoned acorn jelly dish that preserves the jelly's unique slightly bitter flavor and aroma by omitting minced garlic, and lightly tosses sweet and sour vegetables like a fresh salad.

A comforting finishing ramen porridge made by simmering crushed ramen, cold rice, egg, and seaweed flakes in a rich red crab broth infused from leftover red crab shells, yielding a nutty and savory flavor.

A specialty noodle dish where thick, chewy kalguksu noodles are mixed with tender whelks and crunchy green onion strips in a spicy sauce, instead of the usual thin somyeon noodles.

A highly addictive spicy late-night dish of fiery boneless chicken feet stir-fried until sticky and glossy, served over chewy kalguksu noodles with crunchy bean sprouts and garnishes, all mixed together.

A super simple dolsot bibimbap made by stir-frying rice in the fat of thinly sliced pork belly, then adding leftover fridge ingredients and nutty mayonnaise, all enjoyed in an earthenware pot.

A refreshing icy acorn jelly rice soup with tender blanched jelly, chilled naengmyeon-style broth, well-fermented kimchi, and crushed seaweed flakes

A summer specialty mul jjolmyeon topped with refreshing icy naengmyeon broth, a sweet-and-sour homemade fruit sauce, and plenty of savory fresh hanwoo yukhoe.

Super simple one-bowl rice balls made by mixing stir-fried anchovies, seasoned seaweed flakes, and sesame oil into rice and shaping by hand

A dish of a jumbo tomahawk steak coated with spicy buldak sauce, grilled, and served with a refreshing water dropwort (minari) vegetable salad.