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344 recipes found.

Frying gochujang in oil removes its raw aroma, then adding ramen seasoning and perilla leaf flavor recreates the authentic taste of a street food shop in this ultra-simple ramyeon bokkeum.

A delicious japchae made by stir-frying crisp bean sprouts and thinly sliced soft fish cake with soaked glass noodles, seasoned with spicy chili oil for a bold, savory kick.

Removes potato starch to prevent crumbling, maximizing savory flavor with fish cake and cooking wine—this family-favorite side dish is a hit with everyone.

Using a thick, well-aged flour dough as a substitute for rice cakes, this unique tteokbokki adds depth and aromatic flavor with potatoes and perilla leaves.

A hearty potato stew simmered with potatoes, fish cake, and chili peppers in a bold, spicy gochujang sauce, perfect for mixing into rice with every last drop of flavorful broth.

A clean, sweet-and-salty side dish with a glossy finish, made by first sautéing crisp paprika and sliced garlic for aroma, then finishing with jujube syrup for shine.

Stir-fried fish cake using cooking oil infused with ginger aroma to eliminate its strong smell, seasoned with a soy sauce base that's not overly salty

A broth-style jjajang tteokbokki with deep flavor from stir-fried pork, made by mixing jjajang powder with gochujang and gochugaru in a golden ratio

A golden-ratio rabokki that brings back school-day memories, with a sweet and spicy sauce enhanced by the savory depth of ramyun seasoning.

A luxurious gochujang tteokbokki loaded with beef and cabbage, finished with ramyun seasoning and starch syrup for a pleasant sweetness and deep umami.

Red eomuk with a chewy texture and spicy savory flavor, made by simmering fish cake and onion in a rich seasoning sauce over low heat.

A tteokbokki that captures the uniquely spicy and addictive broth flavor of franchise delivery specialty shops through a ratio combination of fine chili powder, capsaicin, and curry powder.