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3,068 recipes found.
Aha Bujang's Jaengban Jjajang
A spicy-sweet jaengban jjajang recipe where noodles are stir-fried directly in a sauce of oil-fried chunjang, Jin-ganjang, and oyster sauce.
Aha Bujang's Donggeurangttaeng
Handmade donggeurangttaeng pan-fried to a golden brown with a golden-ratio soy sauce seasoning and a starch coating that locks in the juices.
Ttukdak Hyung's Siraegi Jjimdak
A spicy braised chicken dish with dried radish greens and glass noodles, simmered in a savory, spicy sauce made with doenjang and gochujang for a hearty, robust meal.
Aha Bujang's Restaurant-Style chogochujang (vinegar-gochujang)
A restaurant-style all-purpose chogochujang (vinegar-gochujang) made in 5 minutes by mixing gochujang, vinegar, oligosaccharide syrup, and maesil extract in a golden ratio.
Aha Bujang's Super Simple Bibim Jjolmyeon
A classic bibim jjolmyeon mixed with a sweet and tangy sauce made from the golden ratio of gochujang, vinegar, and sugar
Delicious Slow-Aging Imokase Tofu Stew
A simple yet great side dish for rice, made by boiling fresh, unfried tofu directly. The longer it simmers, the deeper the flavor.
Delicious Slow-Aging Eggplant Rice Bowl
A slow-aging rice bowl featuring eggplant steamed until tender in the microwave, simmered in a savory sauce, and served over lentil rice.
Delicious Slow-Aging One-Pan Braised Tofu
Crispy pan-fried tofu braised with Jin-ganjang and Yeondusoon (Yondu Soon) seasoning, creating a chewy, savory rice-stealing side dish.
Delicious Slow-Aging Onion Soy Sauce Butter Pasta
A simple pasta that enhances savory flavor by adding Jin-ganjang, Yeondusoon (Yondu Soon), and butter to sweetly stir-fried onions.
Ttukdak Hyung's Ham Katsu
Spam coated in breadcrumbs and fried until crispy, served with a sesame dressing and cabbage salad
Seonkyoung Longest's Steamed Eggplant Muchim
A clean side dish of eggplant gently steamed and hand-torn along the grain, then tossed in a sweet and spicy soy sauce dressing.
Seonkyoung Longest's Cucumber Muchim
A super-simple vegan cucumber muchim made by roughly smashing cucumbers with a knife and tossing them in a gochujang and gochugaru seasoning