Filter recipes by category, time, difficulty, source, ingredient, and situation tag.
9 recipes found.

Frying gochujang in oil first to eliminate its raw, sticky texture, creating a deep, rich flavor reminiscent of street-side stall dakbokki

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.

A simple, budget-friendly Chongmu Gimbap that combines savory, spicy-stewed fish cake with crisp pickled radish salad and small, lightly seasoned gimbap bites.

A unique street food dish combining chewy tteok with well-seasoned, quick-made japchae in a rich broth, where gochujang and seasonings are gently sautéed in oil to maximize savory depth.

Instant bean sprout salad made by mixing freshly boiled, hot bean sprouts without rinsing in cold water, using chili powder to eliminate its raw aroma.

Japchae made by stir-frying pork, carrots, and onions in a soy sauce marinade, and crispy japchae dumplings made using the same filling

A highly concentrated, versatile stock base perfect for a variety of soups and broths such as galbitang, janchiguksoo, and mandu guk.

A hearty red spicy rice cake noodle soup made with gap-jeong ramen, bean sprouts, and rice cake dumplings, simmered in a bold broth and served with thick-cut pork belly and seaweed powder for a satisfying meal.

A rich broth is made by simmering king beef and pork belly with ginseng and dried jujubes, then seasoned with soaked dried seaweed to create a savory and hearty king beef seaweed soup.