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23 recipes found.
Yoon Yi-ryeon's Braised Aged Kimchi
A nostalgic lunchbox side dish made by gently simmering aged kimchi in rice water or anchovy dash broth without stir-frying.
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 Rose Ssoya
Vienna sausages and vegetables stir-fried in a spicy-sweet rose sauce
Baek Jong-won's So-tteok Eomuk Skewers
A popular rest stop snack, 'So-tteok Eomuk', made by skewering sausages, rice cakes, and fish cakes, then frying them until crispy before coating with a special sweet and spicy sauce.
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.
Seungwoo Dad's Sausage and Vegetable Stir-fry
Vienna sausages and onion stir-fried in savory garlic oil, coated in a sweet and spicy ketchup-gochujang sauce. A perfect snack.
Seungwoo Dad's Tteokkochi Sotteok Sotteok
A snack made by skewering blanched rice cakes and sausages, grilling them until crispy, and coating with a sweet and sour sauce.
Ttukdak Hyung's Powder Rose Tteokbokki
A thick and creamy rose tteokbokki that rivals famous delivery restaurants, made with milk and heavy cream base, plus tteokbokki powder and red pepper flakes.
Seungwoo Dad's Jjajang Tteokbokki
A spicy and sweet jjajang tteokbokki made easily and quickly with unsoaked rice cakes, using sateun jjajang powder and oyster sauce.
Sung Si-kyung's Rice Paper Sausage Skewers
Blanched Vienna sausages wrapped in rice paper, fried until crispy, and served with a cho-gochujang maple sauce skewer dish
Jung Ho-gyun's Sweet and Salty Vienna Sausage Grill
A side dish of Vienna sausages scored closely, fried until crispy, then coated with sugar and soy sauce for a galbi-like flavor.
Seungwoo Dad's Cabbage Sausage Stir-fry
An izakaya-style snack made by quickly stir-frying cabbage in the savory oil released from thinly sliced sausages, seasoned only with oyster sauce.