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3,572 recipes found.

A Thai-inspired ramen salad featuring boiled ramen mixed with fresh seafood and vegetables in a tangy, sweet fish sauce-based dressing.

A sundae soup dish made by blanching osorigamtu first to reduce any off-flavor, then simmering it deeply with perilla seed powder and garlic without using beef bones.

A restaurant-style all-purpose chogochujang (vinegar-gochujang) made in 5 minutes by mixing gochujang, vinegar, oligosaccharide syrup, and maesil extract in a golden ratio.

A refreshing and spicy hangover-cure jjamppong made with just soybean sprouts, no meat needed.

A rice thief dish of chewy blanched cockles tossed in a clean, spicy-sweet seasoning with minimal moisture.

A Japanese-style pork miso stew, tonjiru, made by stir-frying pork and various vegetables, then simmering them with miso and katsuobushi for a rich, savory depth.

A street-style old-fashioned tteokbokki simmered with fumoja noodles and Korean fish cake (eomuk) in a starch syrup and chili powder-based sauce

A spicy Teumsae Ramyun dish, Bbalgye-tteok style, simmered with soybean sprout broth, Vietnamese chili powder, and egg

A nurungji tang that builds deep savory flavor with beef and mushrooms instead of seafood, featuring quickly fried nurungji in a small pan.

A recipe for tender, chewy suyuk and rich broth made by slowly simmering beef tendon and chuck roll for a long time.

A Southeast Asian-style cold ramyun made by tossing blanched pork and ramyun noodles in a sauce of fish sauce, lemon juice, and Vietnamese chili peppers.

A deep and spicy pork stew made with pork jowl, potatoes, and rich lard (pork fat) in a traditional doenjang and gochujang base.