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324 recipes found.

A doenjang jjigae made with a golden-ratio doenjang sauce enhanced with cheonggukjang, simmered deeply with whole broth anchovies for a rich, robust flavor

A nostalgic pan-tteokbokki recipe simmered down with just three ingredients—starch syrup, beef dashida, and gochugaru—without gochujang.

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

A dry-style stir-fry where pork belly is seared tightly in seasoning, then vegetables and jjukkumi are quickly cooked over high heat to preserve crispness.

A restaurant-style all-purpose soup seasoning paste that doubles the savory depth of broth with bangpungnamul, vinegar, and fermented sand lance sauce.

A spicy kimchi ramyun that deepens savory flavor by first stir-frying sour kimchi with minced garlic and oil

A famous pojangmacha-style spicy braised chicken feet, simmered in a sweet and spicy special sauce until the bones slip right off, topped with soybean sprouts.

A rich galbitang with deep, savory broth made by blanching the ribs without soaking out the blood, seasoned with soy sauce and beef dashida for that restaurant-quality flavor.

A super-fast janchi guksu that recreates the street pojangmacha vibe in just 5 minutes with stir-fried kimchi and square Korean fish cake (eomuk)

A deli-style gimbap packed with intensely stir-fried bulgogi and a tangy pickled scallion-onion garnish

A high-quality, unique delicacy kalguksu made by adding spicy gochujang seasoning, dried shrimp, and plenty of fresh roe and milt to instant anchovy kalguksu ramyun.

A rice-stealing gang-doenjang-jjigae that skips the fuss of stir-frying by combining vegetables and seasonings in an earthenware pot, simmering, then finishing with a can of tuna and perilla oil for extra richness.