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2,626 recipes found.

A quick stir-fry udon with chewy shrimp and crisp bean sprouts, tossed in a spicy-sweet gochujang-dashi sauce, packed with savory aroma and rich flavor.

A budget-friendly fusion seafood stew made by stir-frying bean sprouts and shrimp with a thick sauce of dried anchovy kalguksu ramen seasoning, starch powder, and gochujang, achieving the rich visual and taste of a high-end seafood stew.

A premium jajang ramen with thick whole pork neck and shrimp, combining jajang ramen and spicy dakbokki ramen for a rich, bold, and hearty flavor.

A richly flavored pork belly stew made by simmering grilled pork belly with savory soybean paste and affordable tonkatsu sauce, intensifying its umami depth.

A mouthwatering, moist, sweet-and-savory pork doenjang stew made without a single drop of water, using only cabbage's natural moisture—perfect as a rice-munching side dish.

A fail-proof, deeply flavorful tuna soondubu jjigae made in minutes using just one can of gochujang tuna instead of complicated spice blends.

A super simple, hearty jjigae that uses a few frozen dumplings to create a rich meat broth base, then adds gochujang seasoning and enoki mushrooms for a satisfying, rice-destroying stew.

Pan-seared pork belly with cola to eliminate gamey odor and tenderize the meat, then simmered with soy sauce and potatoes into a rich, savory-sweet dish that pairs perfectly with rice or as an appetizer.

A super easy spicy pork stew using affordable pork shoulder instead of expensive ribs, simmered for 20 minutes with seasoning and water to recreate the rich flavor of spicy ribs stew.

Minimize water and quickly reduce with premium soy sauce and oyster sauce to create a simple side dish that stays delicious for up to a week.

A delicious chicken stew made by grilling chicken until golden without oil, infusing it with the rich flavors of whole garlic and green onions, then reducing it to a thick, savory-sweet soy sauce glaze.

A street-side style stir-fried ramen made with fresh clams that have been properly soaked, sautéed with pungent garlic and green chili peppers, and simmered down to a rich, slightly thick broth.