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87 recipes found.

Bibim guksu that maximizes umami by pouring hot oil over an instant ojingeo jeotgal sauce.

A super simple noodle dish tossed with tsuyu and perilla oil, plus kimchi and roasted seaweed flakes for a savory, salty flavor.

Thick and rich kongguksu made by boiling white soybeans and blending them with toasted sesame seeds and soy milk

Well-fermented kimchi is rinsed in water, seasoned, and served with a savory, spicy-sweet sauce alongside bibim guksu.

A home-style Japanese tonkotsu ramen made rich and deep with pork bone extract and homemade chashu

A classic janchi guksu made with a rich broth brewed from anchovies, dried shrimp, and shiitake mushrooms, topped with four sautéed garnishes.

A rich and nutty traditional summer kongguksu made by boiling soaked soybeans and grinding them fresh.

A quick kimchi bibim guksu made by mixing somyeon with well-fermented napa cabbage kimchi and a spicy-sweet sauce

A chef-style golbaengi somyeon that boosts savory depth and flavor using the liquid from canned whelks and dried pollock inner flesh.

A special bibim guksu with sweet Korean melon, rinsed kimchi, and chicken breast for a spicy, sweet, and refreshing summer dish.

A bibimmyeon (mixed noodles) dish made with briefly blanched chewy squid legs, crunchy vegetables, and a sweet and tangy sauce, tossed with somyeon noodles.

A super simple soy sauce cold noodle recipe by Baek Jong-won that is easier to make than ramen.