All recipes
Filter recipes by category, time, difficulty, source, ingredient, and situation tag.
All times
All difficulties
Search results
959 recipes found.
Aha Bujang's Soy Sauce Eomuk Bokkeum
A soy sauce eomuk bokkeum that brings out savory depth with Jin-ganjang and oyster sauce, quickly stir-fried in cooking oil to stay firm and clean without becoming soggy.
This Man's Cook's Clean Budae Jjigae
Budae jjigae made with stir-fried kimchi and baked beans, finished cleanly with anchovy broth.
This Man's Cook One-Pan Super Simple Japchae
An innovative one-pan japchae that eliminates the hassle of separately boiling and stir-frying ingredients—simply add ingredients and seasonings in order to a single wok and simmer to completion.
Jung Ji-sun's Chinese-Style Cod Fish Gwangjeong
A Chinese-style stir-fried cod fish dish with a savory, spicy, and slightly sweet flavor, made by frying the cod without any fishy odor until crispy, then stir-frying it with doubanjiang and huangdoujang sauce.
Aha Bujang's Old-Style Tteokbokki
A nostalgic pan-tteokbokki recipe simmered down with just three ingredients—starch syrup, beef dashida, and gochugaru—without gochujang.
Kim Dae-seok's Dried Radish Muchim
A deeply savory dried radish strips salad with kelp stock and glutinous rice paste, remaining moist and chewy until the last bite.
Aha Bujang's Spicy Eomuk-tang
A super-simple eomuk-tang boiled with dashima, fermented sand lance sauce, cheongyang chili pepper, and sichimi for a refreshing and spicy kick
Jung Ho-young's Monkfish Liver Canapé
A super-simple wine snack ready in 1 minute, made by mixing canned monkfish liver with cream cheese and topping with yuja marmalade
Eonam Teacher's Lifetime Tteokbokki
A nostalgic snack-bar style tteokbokki made by combining gochugaru, sugar, soy sauce, oyster sauce, and gochujang in the right proportions and simmering gently over low heat.
Raymon Kim's Addictive Vintage Tteokbokki
A broth-based tteokbokki that perfectly recreates the sweet, bold umami flavor of old-school stationery shop snacks from back in the day, using beef dashi and MSG instead of dried anchovy stock.
Sung Si-kyung's Doenjang Sulbap
A Korean barbecue restaurant-style doenjang sulbap, simmered down with beef and a golden ratio of doenjang, ssamjang, and gochujang seasonings mixed into rice.
Aha Bujang's Chungmu Gimbap
Chungmu gimbap served with crunchy radish kimchi pickled in starch syrup and richly seasoned squid and Korean fish cake (eomuk) muchim