Filter recipes by category, time, difficulty, source, ingredient, and situation tag.
171 recipes found.

A spicy and refreshing seafood jjamppong made by stir-frying onion and chili powder in a rich mussel-infused seafood broth

A hearty, soupy pasta with a unique texture from deep-fried spaghetti noodles and a spicy tomato broth, perfect for a hangover.

A rich and refreshing soondubu jjigae made with pork belly to create homemade gochujang oil paste, enhanced with clams for a depth of flavor surpassing even professional restaurants.

A simple yet flavorful dish that transforms instant sari gomtang ramen into a rich Chinese-style clam tangmyeon by adding fresh clams, seasonal vegetables, and the smoky aroma of soy sauce.

A unique ramen dish that combines butter-garlic steamed clams with spicy squid ramen, creating a rich, deep broth perfect for hangovers.

A delicious stew made by sautéing doenjang and gochujang in sesame oil, then simmering with freshwater clams, radish, and dried anchovies to create a thick, savory broth perfect for mixing into rice.

A professional-style clam kalguksu with a clear, refreshing broth made by simmering a deep stock from dried kelp and dried shrimp, with noodles boiled separately to preserve clarity and freshness.

A clear and refreshing doenjang soup made with a rich, savory broth enhanced by dried shrimp and chewy clams, quickly simmered to preserve the bright color and crisp texture of spinach.

A simple and refreshing clam stew with a rich, savory flavor from butter and cherry tomatoes, enhanced with soju to eliminate fishiness and create a crisp, clean taste.

A vongole pasta that achieves a deep and rich seafood broth flavor comparable to authentic Italian restaurants, made with fresh clams and a pinch of clam dashida.

A clean-tasting spaghetti made with clear clam broth, enriched with the nuttiness of butter and the brightness of lemon.

A traditional clam jjamppong with a refreshing, savory depth from clams and the spicy tang of chili powder.