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12 recipes found.

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.

Kimchi bokkeumbap with enhanced savory flavor, made by stir-frying specially seasoned kimchi with rice cooked with the rich aroma of butter and onions

A rich, spicy, and savory cream pasta with deep flavors, inspired by Outback Steakhouse's Toowoomba Pasta.

A traditional franchise-style large green onion yukgaejang made by simmering beef brisket and radish in a rich broth with plenty of large green onions.

A highly addictive broth-based tteokbokki made by pre-mixing a patent-pending all-purpose red powder seasoning and simmering it with water and rice cakes.

A super-simple dakbokkeumtang that achieves a deep, professional-style spiciness using only magic red powder seasoning and minced garlic

A budae jjigae made with a deep, spicy broth by adding beef meatballs and scallion kimchi to an 8-hour simmered beef brisket stock

A nourishing soup made rich and spicy like chueotang using canned mackerel and siraegi

A simple and savory flower crab soup with a doenjang and gochugaru base that draws out the refreshing flavor of the crab.

A fiery kimchi made by mixing salted napa cabbage and radish with a spicy chili seasoning blended with saeujeot, garlic, ginger, and rice, delivering a sharp, addictive heat.

A spicy beef small intestine hot pot made by simmering cleaned beef small intestine in broth with doenjang and gochugaru seasoning for a sharp, spicy kick

A special radish soup that uses leftover dried squid to create a refreshing and savory deep broth