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3,068 recipes found.
Kim Jin-soon Songtan Budae Jjigae
Songtan-style budae jjigae with deep, restaurant-quality broth using Sari Gomtang ramyun soup powder and ground beef
Kim Jin-soon's Yubu Doenjang-guk
A super-simple doenjang soup that keeps yubu chewy by placing it in the bowl and pouring hot broth over it instead of boiling it together.
Kim Jin-soon's Spam Jjageuli
A jjageuli made by simmering Spam, potatoes, onions, and tofu in a rich spicy seasoning sauce until the liquid reduces, then mixing it with rice.
Kim Jin-soon's Kongnamul Bulgogi
A kongnamul bulgogi made by piling onion, soybean sprouts, and vegetables like a mountain in a pot, covering with meat, and simmering in a special sauce until just moist.
Sung Si-kyung's Beef Piman Ssam
A super simple piman ssam filled with beef stir-fried in a savory doenjang seasoning, wrapped in crisp raw piman peppers and eaten in one bite.
Ttukdak Hyung's Barbecue Pork Ribs
A home party main dish made by wrapping pork ribs (with blood and membrane removed) in foil, air-frying until tender, then glazing with barbecue sauce.
Ttukdak Hyung's Rose Mala Tangmyeon
A trendy rose mala tangmyeon that combines cost-effectiveness and flavor by using large-capacity sil dangmyeon with mala sauce, milk, and cheese.
Ttukdak Hyung's Myeongran Ojingeo Samhap Bossam
Moist steamed pork belly (bossam) served with spicy and savory seasoned myeongran jeot (salted pollack roe) and sweet-sour seasoned squid and water dropwort, making a unique three-combination bossam.
Lee Yeon-bok's Old-Style Muljjajang
A nostalgic old-style watery jajangmyeon that is budget-friendly and moist, made with generous vegetables and starch water.
Okjubu's Menran Doenjang Jjigae
A restaurant-style doenjang jjigae that maximizes savory depth and rich texture by adding popping menran at the final stage
Okjubu's Flower Crab Soup
Seasonal flower crab soup with the golden ratio of homemade soybean paste and gochujang, deepened with seafood dashi
Solo Cooking God's Onion Egg Jjim
A side dish made by simmering crispy fried eggs, which are pan-fried like deep-fried, with a spicy-sweet gochujang seasoning and onions until the sauce thickens just right.