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243 recipes found.

A spicy, refreshing kalguksu made with radish, dried shrimp, and pollock roe, simmered with gochugaru and gochujang

A clean, non-cloying, umami-packed soup tteokbokki in the style of a famous snack shop, made without gochujang.

A Gyeongsang-style spicy soybean sprout japchae made by stir-frying glass noodles, square Korean fish cake (eomuk), and vegetables in a spicy gochujang sauce, perfect as a side dish with rice.

An ultra-simple steamed egg with a pudding-like texture, maximized for softness with milk and ready in just 4 minutes in the microwave.

A Uijeongbu-style budae jjigae enriched with ham, sausage, ketchup, and steak sauce, deepened with beef bone broth.

A meat-restaurant-style kimchi jjigae made by pan-frying pork until golden like samgyeopsal to render the fat, then stir-frying it with gochujang and sugar for a deep, rich flavor.

A flavor-packed soup tteokbokki that's as easy to make as ramen, using the actual tteokbokki powder blend from snack shops.

A recipe that uses milk powder as a base to create an all-purpose seasoning powder, completing a rich and savory broth-style tteokbokki in just 5 minutes, reminiscent of delivery-specialty shops.

A spicy soup made by simmering beef, radish, and large green onion in chili-powder-infused oil, finished with mung bean sprouts for a clean, crisp texture

A super-simple japchae that skips the hassle of stir-frying ingredients separately. Meat, vegetables, and glass noodles go into a single frying pan in order, with cola added to create an appetizing brown color that stays glossy without turning soggy.

Baek Jong-won's meat jjamppong ramyun recreates the deep flavor of restaurant-style jjamppong by browning pork hind leg until golden for a smoky wok flavor and adding plenty of vegetables.

An innovative gamjatang recipe that boldly skips soaking and parboiling pork spine, instead simmering it all at once with seasonings for deep flavor.