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607 recipes found.
Aha Bujang's Pork Soup Seasoning Paste
A restaurant-style all-purpose soup seasoning paste that doubles the savory depth of broth with bangpungnamul, vinegar, and fermented sand lance sauce.
Aha Bujang's Galbitang
A rich galbitang with deep, savory broth made by blanching the ribs without soaking out the blood, seasoned with soy sauce and beef dashida for that restaurant-quality flavor.
YOOXICMAN's Soybean Sprout Gaejang
A gourmet stew piled high with freshly ground, nutty soybean sprouts and fragrant perilla shoots, layered over a spicy and savory gaejang base
Ttukdak Hyung's Perilla Seed Sundae Tteokbokki, Ggat-sun-tteok
Stir-fried tteok and sundae with fish cake in spicy sauce, enhanced with fragrant perilla leaves for a hearty and satisfying dish
Ttukdak Hyung's Mala Tteokbokki
A spicy, numbing mala sauce stir-fries pork belly, rice cakes, and fish cake, delivering a bold, addictive flavor that’s both fiery and satisfying.
Ttukdak Hyung's Remake Pork Kimchi Jjigae
A life-changing kimchi jjigae that achieves a heavy, deeply savory broth by using a special sauce base made from ground roasted pork fat and onion.
Sung Anh's Cold Tomato Noodles
A simple summer noodle dish by Chef Sung Anh, made by grating ripe tomatoes through a grater and mixing them with dashi sauce for a refreshing, savory bite.
Kim Jin-soon's Soybean Sprout Kimchi Soup
A clean soybean sprout kimchi soup boiled in 7 minutes, enhancing umami with a 1:1 ratio of kimchi liquid and soybean sprouts.
Okjubu's Traditional Pork Kimchi Jjigae
Traditional pork kimchi stew with crisp kimchi texture and rich umami flavor
Lim Sung-geun Mountain-Load Chicken Stew
A chicken stew where the chicken is stir-fried in sesame oil to eliminate any fishy odor, then topped generously with crisp soybean sprouts like a mountain.
Aha Bujang's Pork Bone Hangover Soup
An innovative gamjatang recipe that boldly skips soaking and parboiling pork spine, instead simmering it all at once with seasonings for deep flavor.
Ttukdak Hyung's Japanese-style Zaru Soba
A traditional Japanese soba recipe where buckwheat noodles are dipped into a sauce made by diluting store-bought tsuyu with ice water and adding sugar and hondashi for deep umami.