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18 recipes found.

A super simple one-pan japchae recipe where you soak dangmyeon in lukewarm water instead of boiling them separately, then quickly stir-fry with vegetables and sauce in a single pan until the liquid evaporates.

A sweet and savory soy sauce-based boneless Andong jjimdak-style dish made easily in the microwave, complete with soaked dangmyeon noodles.

A cost-effective dish where brisket point (chadol yangji) is boiled until tender, producing a rich and clear broth, served with glass noodles or thin noodles and garnishes.

A spicy beef soup made with an all-purpose seasoning of chili oil and gochugaru, simmered with large green onion and thinly sliced beef brisket (chadolbagi) for deep, fiery flavor.

A rice thief stew that maximizes savory flavor by thinly slicing ham and sausages and pan-frying them until golden brown in oil, then adding bean sprouts for a refreshing taste.

A super simple japchae where the glass noodles are coated with oil while boiling to prevent sticking, and crunchy soybean sprouts and chewy fish cakes are quickly stir-fried with a special seasoning sauce.

Instead of making a separate sauce, use leftover galbi sauce to braise meat, vegetables, and dangmyeon all at once, completing a holiday japchae at lightning speed.

An ultra-simple mala xiang guo that you can enjoy generously and chewy at home using store-bought mala xiang guo sauce.

A trendy rose mala tangmyeon that combines cost-effectiveness and flavor by using large-capacity sil dangmyeon with mala sauce, milk, and cheese.

Save time by cooking the dangmyeon noodles directly from cold water without the hassle of pre-soaking, then add crunchy soybean sprouts and fish cake for a quick one-pan japchae.

Delicious kimchi mandu made by seasoning ground pork, sour kimchi, and tofu with a spicy kick, wrapping in dumpling wrappers, and steaming.

A soothing yukgaejang that achieves a deep, professional flavor in just 20 minutes by making chili oil paste with hot fat rendered from thinly sliced beef short plate.