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882 recipes found.
Ttukdak Hyung's Chinese-Style Japchae
A spicy Chinese-style japchae made by stir-frying glass noodles, pork, and assorted vegetables in a fiery sauce.
Ttukdak Hyung's Sari Gomtang Oyster Jjamppong
A spicy and deep-flavored Sari Gomtang oyster jjamppong made by boiling Sari Gomtang noodle soup powder with fresh oysters and crunchy vegetables.
Aha Bujang's Funeral-House Braised Half-Dried Pollock
Sweet, savory, and chewy braised kodari that brings back memories of eating it at funeral homes
Jung Ji-sun's Glutinous Rice Shaomai
A chewy Chinese-style dim sum recipe where glutinous rice is mixed with pork, shiitake mushrooms, and dried barley shrimp stir-fried in dark soy sauce and oyster sauce, then wrapped in dough and steamed.
Aha Bujang's Thai-Style Braised Pig's Trotter Rice Bowl
A Thai-style braised pig's trotter rice bowl featuring trotters deeply simmered with Wuxiang aromatic spices and seasonings, served over rice with a sweet-and-sour cucumber salad and fish sauce dressing.
Aha Bujang's Spicy Bul-naengmyeon
A fiery bul-naengmyeon with a spicy gochugaru dadagi and dashida broth
Aha Bujang's Dried Pollock Warm Buckwheat Noodles
A warm buckwheat noodle dish with a savory dried pollock broth, thick-cut potatoes, and buckwheat noodles that gently soothe the stomach.
Aha Bujang's Spicy Ugeoji Sundae Gukbap
A spicy sundae gukbap made with a rich broth from pork back bones, savory doenjang seasoning, and boiled ugeoji
Ttukdak Hyung's Beef Chili Pepper Relish
A versatile spicy chili pepper relish made by stir-frying beef with cheongyang chili peppers and red chili peppers.
Aha Bujang's Homemade Spicy Tuna
A sweet and spicy homemade spicy tuna, inspired by the flavor of canned versions, perfect for mixing into rice.
Aha Bujang's Galbi Sauce Steak
A fusion steak that combines Korean-style galbi marinade with French onion purée for a deep, rich flavor
Aha Bujang's Seasoned Eggplant (Gaji Muchim)
A restaurant-style seasoned eggplant dish that perfectly balances savory depth and seasoning by harmoniously blending soup soy sauce and brewed soy sauce with lightly blanched eggplant.