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875 recipes found.

A spicy hangover soup made with fresh kongnamul and deeply boiled kimchi, achieving a rich savory taste using anchovy fish sauce without the need for a long anchovy broth extraction.

A clear and smooth egg soup made in just 5 minutes using anchovy fish sauce and dark soy sauce, without separately making anchovy broth.

A spicy hangover ramen with rich broth like jjamppong, made with savory thin-sliced pork belly, gochugaru, and fish sauce.

Fish cake skewers pan-fried until crispy, then simmered in a sweet and spicy gochujang sauce until thickened, reminiscent of tteokbokki.

A pojangmacha-style spicy fish cake soup with deep, rich umami, using store-bought sagol gomtang broth as its base.

A highly addictive, umami-rich soy sauce marinated salmon rice bowl made by quickly boiling the soy seasoning instead of long simmering, then aging it.

A crisp and refreshing summer kimchi made by using store-bought pear drink and blended onion instead of glutinous rice paste, perfect for quick and easy preparation.

A unique fresh tomato kimchi that is refreshingly tossed with crisp cucumber and chives in a fish sauce seasoning, pairing perfectly with makgeolli.

Authentic fried rice with a crisp texture achieved by removing moisture from green onions and maintaining pan temperature to cook each grain of rice separately and evenly.

A highly addictive skewered fish cake dish simmered with a spicy sauce made by enhancing the spicy broth from fire chicken ramen with gochujang and sugar.

Jjapparabokki is a unique noodle dish made by simmering Chapagetti, tteokbokki rice cakes, and fish cake in a gochugaru and soy sauce seasoning, creating a spicy-sweet flavor.

An unusual side dish where the crisp texture of rinsed old kimchi blends beautifully with the chewy, oil-free texture of fish cake soaked in hot water, creating a rich, savory flavor.