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1,143 recipes found.
Aha Bujang's Nakji Bokkeum
A restaurant-style spicy stir-fried nakji, marinated in a special fiery sauce and quickly stir-fried over high heat.
Aha Bujang's Toowoomba Pasta
A rich, spicy, and savory cream pasta with deep flavors, inspired by Outback Steakhouse's Toowoomba Pasta.
Aha Bujang's Andong Jjimdak
Restaurant-style Andong jjimdak with deep, spicy flavor from dried shiitake broth and dried chili peppers
Aha Bujang's Clam Sundubu Jjigae
A spicy and deep clam sundubu jjigae made with a secret seasoning paste that delivers restaurant-quality flavor.
Aha Bujang's Doenjang Jjigae
A savory and rich doenjang jjigae made with mashed tofu, anchovy broth, and doenjang dissolved through a strainer
Okjubu's Soybean Sprout Bulgogi
An ultra-simple soybean sprout bulgogi that uses only the moisture from the sprouts and vegetables—no added water—to create a deep, savory flavor.
Baek Jong-won's Soy-Braised Eggs
A hearty side dish that maximizes the sweet-and-salty charm of boiled eggs with Jin-ganjang and sugar, finished with whole garlic cloves and kkwarigochu for a crisp texture and enhanced flavor.
Yoon Yi-ryeon's Andong Jjimdak
A golden recipe for Andong jjimdak that achieves a deep, dark brown color worthy of a specialty restaurant, with the fiery heat of Vietnamese chili peppers perfectly cutting through any greasy richness.
Lim Sung-geun's Authentic Andong Jjimdak
A classic Andong jjimdak recipe that boasts a rich color and sweet-savory flavor rivaling specialty restaurants.
Aha Bujang's Soybean Sprout Gukbap
A restaurant-style gukbap featuring a sweet broth made by simmering squid and soybean sprouts, deepened with dipori packs and saeujeot, and topped with seasoned soybean sprouts.
Baek Jong-won's Super Simple Cold Ramen
A refreshing summer ramen served with a sweet and sour broth made from ramen soup, soy sauce, vinegar, and sugar, accompanied by crunchy bean sprouts and vegetables, all enjoyed with ice.
Eonam Teacher's Lifelong Doenjang Jjigae
A rich and savory doenjang jjigae made with a 3:1 ratio of doenjang to ssamjang, 0.5 tbsp vinegar, and thinly sliced beef brisket (chadolbagi) for deep umami.