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592 recipes found.
Okjubu's Anchovy Sauce Chili Oil Ramen
A premium ramen recipe that maximizes savory depth with the rich smoky flavor of scallion chili oil and a spoonful of dried anchovy sauce
Lim Sung-geun's All-Purpose Kimjang Seasoning Paste
This is Imjjang's all-purpose kimjang seasoning paste, made simply with starch syrup instead of cooking a starch paste.
Solo Cooking God's Watercress Bibimbap
A refreshing bibimbap featuring lightly tossed fresh watercress marinated in anchovy sauce and sesame oil, served with grilled pork belly slices
Solo Cooking God Pork Neck Gochujang Jjigae
Searing thick pork neck with gochujang marinade for deep flavor, enhanced with the natural sweetness of vegetables in a spicy and savory jjigae.
Solo Cooking God Shrimp Salad
A super simple and delicious shrimp salad made by tossing thawed shrimp, boiled in water with vinegar, into a spicy-sweet sauce that pairs perfectly with rice.
Solo Cooking God Spicy Shrimp and Egg Porridge
A quick and satisfying porridge with spicy, savory shrimp and egg that helps relieve stress
Solo Cooking God Mushroom Jjigae
A quick and refreshing, spicy mushroom stew that's easy to enjoy without the guilt of ramen
Solo Cooking God's Fish Cake Stew
A budget-friendly fish cake stew with a spicy, crunchy seasoning and chewy cellophane noodles, offering a hearty meal reminiscent of spicy abalone stew
Jung Ho-young's Sea Tangle Salad
A refreshing sea tangle salad with crisp julienned radish and a tangy-sweet golden ratio dressing, gently tossed to perfection.
This Man's Cook Dallae Kim Mulchim
A savory, refreshing side dish that awakens the appetite with fragrant dill and toasted dried seaweed, perfectly balanced with a salty-savory flavor that makes it an excellent rice companion.
This Man's Cook Gochujang Oil Braised Napa Cabbage
A simple cabbage dish where whole napa cabbage is steamed and served with a spicy-sour gochujang oil sauce
This Man's Cook Choyang Gochu Dajim
A spicy, savory gochujang-based condiment that balances bitterness and enhances umami by finely chopping fresh choyang gochu and dried anchovies with a knife.