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203 recipes found.
Jung Ho-gyun's Oi Sobagi
Stuffed cucumber kimchi made by blanching cucumbers in boiling salt water to preserve their crunch, then stuffing them with a filling that includes slit cheongyang chili peppers.
Eonam Teacher's Golbaengi Somyeon
A hearty golbaengi somyeon (thin wheat noodles) salad with dried pollock strips soaked in golbaengi can liquid and a sweet-and-sour special chogochujang (vinegar-gochujang) sauce, recreating pub-style flavor.
Kim Dae-seok's Summer Yeolmu Kimchi
Crisp summer kimchi made by salting yeolmu for 1 hour in brine with New Sugar dissolved, then gently tossing with a seasoning of dried chili peppers, fish sauce, and pear drink.
Eonam Teacher's Lifelong Kimchi Stew
A kimchi stew simmered long with deep seasoning from saeujeot, soy sauce, and gochugaru in oil rendered from pork fat.
Ttukdak Hyung's Jangteo Gukbap Ramen
A premium hangover ramen made with a beef broth base, enhanced with real beef, green onions, and bean sprouts, and stir-fried with anchovy sauce for a deep flavor reminiscent of market-style gukbap.
Baek Jong-won's Vegetable Broth Janchi Guksu
An ultra-simple Janchi Guksu made with basic refrigerator vegetables, beaten egg, and a spicy all-purpose seasoned soy sauce, without anchovy broth.
Solo Cooking God's Kimchi Sulbap
A spicy hangover rice dish made by simmering rice and tofu in a rich kimchi stew base, enriched with rendered pork shoulder fat, resulting in a thick and hearty meal.
Solo Cooking God's Snack-Shop Soup Tteokbokki
A flavor-packed soup tteokbokki that's as easy to make as ramen, using the actual tteokbokki powder blend from snack shops.
Hong Shin-ae's Dakbokkeumtang
A spicy and deep-flavored dakbokkeumtang that adds chewy texture and natural sweetness with dried sweet potato strips and a refreshing touch with radish.
Ttukdak Hyung's Nostalgic Tteokbokki and Tteokkochi
A nostalgic taste of tteokbokki and tteokkochi made by simmering tteokbokki rice cakes and Korean fish cake (eomuk) in a spicy-sweet gochujang sauce.
Ttukdak Hyung's Brisket Sundubu Jjigae
A spicy stew made with brisket oil to create a savory chili oil, with squeezed and mashed tofu added for a crumbly, bibim-jjigae-like texture.
Kim Dae-seok's Braised Garlic Scapes
Garlic scapes are stir-fried in oil first to absorb the seasoning well, and added with julienned jujubes for an elegant savory flavor and chewy texture.