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3,572 recipes found.

A rich beef hangover soup made with beef, soybean sprouts, and napa cabbage heart, finished with a spicy seasoning paste.

A spicy stew made by simmering cleaned cod, radish, and minari in a mussel-infused broth

A hot pot-style jjukkumi samgyeopsal where ingredients are simmered in a shallow pool of water and seasoning, allowing the rich sauce to deeply permeate every bite.

A spicy curry made simply by adding chili powder to Japanese curry roux and frozen mixed vegetables.

A premium soybean sprout muchim with dried pollock strips, offering a delightful chewy texture and nutty flavor.

Jeolla-style gochujang yukhoe with a spicy-sweet gochujang seasoning, a glossy sheen from oligosaccharide syrup, and the richness of egg yolk

A restaurant-style oyster white jjamppong made by stir-frying oysters and vegetables, then simmering with chicken stock and white pepper in water added in stages for a clean, refreshing broth.

A clean and refreshing raw fish restaurant-style clam soup made without minced garlic, using clams, large green onion, cheongyang chili pepper, and clam dashida

A restaurant-style braised chicken with broth, featuring a spicy and savory depth from large green onion, onion, and Vietnamese dried chili peppers.

A special jjamppong-tang that adds the softness of sundubu to a deep, spicy broth made by stir-frying pork and seafood with seasonings.

A thick, spicy hand-torn noodle soup made with store-bought potato sujebi, potatoes, gochujang, and chili powder, simmered to a restaurant-style consistency.

A restaurant-style squid jjamppong that creates a rich smoky aroma and spicy broth using only onions and squid.