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60 recipes found.

A snack made by skewering blanched rice cakes and sausages, grilling them until crispy, and coating with a sweet and sour sauce.

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

A savory side dish with sausage and quail eggs stir-fried as if deep-fried, coated with jajang powder sautéed directly in oil to intensify the rich, deep Chinese-inspired flavor—perfect as a rice-boosting accompaniment.

A trendy, restaurant-style rosé tteokbokki with a rich, creamy base of heavy cream and milk, enhanced with curry powder and capsaicin for a spicy, savory depth.

A rich, creamy sauce made from kimchi jjambbong and milk with butter, stir-fried with garlic, onion, and bacon to enhance the spicy and savory flavors in this creamy kimchi jjambbong.

Potatoes are pan-seared to prevent crumbling, then simmered with Vienna sausage and a sweet-savory soy sauce for a hearty side dish.

A side dish made by stir-frying crisp, aged kimchi stems that have been washed and soaked to remove saltiness and sourness, with Vienna sausages caramelized in rich perilla oil until sweet and savory.

Super simple sausage and rice cake skewers made with an unbeatable special sauce of chojang and maple syrup mixed 1:1

Sung Si-kyung's special sausage stir-fry with deep body from gochujang and soy sauce, and a refreshing touch from pineapple

A Napolitan where boiled and cooled pasta is tossed with mayonnaise to mature, then mixed with ketchup and sautéed vegetables using residual heat

A hearty ham and cheese sundubu jjageuli jjigae made with Spam, sundubu, and cheese, simmered in a spicy gochugaru seasoning.

A unique stir-fried tteokbokki with Chinese cuisine flavors, combining oyster sauce, doubanjiang, and ketchup