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243 recipes found.

Pojangmacha-style boneless chicken feet stir-fried in a spicy sauce, with coffee powder used to remove any off-odor.

A naengmyeon garnish pickle that boasts an exceptionally crunchy and chewy texture by drawing out moisture through 24-hour osmotic dehydration in starch syrup.

A thick, pan-fried jeon made with ground pork, garlic chives, and egg that bursts with juicy meatiness and nutty flavor.

A versatile warm broth that delivers the rich, savory depth of naengmyeon or noodle house-style broth using only vegetables and seasonings, without any meat.

A savory and spicy sugure gukbap made by stir-frying parboiled beef connective tissue and beef chuck with gochugaru and doenjang seasoning, then simmering in broth.

A powdered sauce tteokbokki that uses vending machine milk powder to create a smooth, spicy-sweet flavor reminiscent of specialty shops.

A crunchy side dish made by rinsing the saltiness from store-bought soy-pickled radish and tossing it in a spicy, sweet, and sour seasoning

A super-fast hangover soup made by boiling soybean sprouts and dried pollock broth with egg

A rice thief soy-braised pork made by rendering pork fat until crispy, then simmering in a savory seasoning.

A rich and refreshing potato sujebi made in just 5 minutes using store-bought sujebi and potatoes

Kalguksu recreating the Myeongdong Gyoja style, topped with wok-charred onion and beef garnish in a rich chicken broth

A budae jjigae ramyun that achieves a deep, restaurant-style broth using a homemade seasoning paste and a soybean sprout and sausage stock.