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143 recipes found.
Kim Ho-yoon's Super-Speed Yukgaejang
A super-simple yukgaejang recipe that uses ground beef and large green onion to create a rich, refreshing broth in just 25 minutes.
Yeo Kyung-ok's Ma La Tang Noodles
Simple and clean-tasting ma la tang noodles made by boiling ingredients with seasoning without frying, resulting in a light, refreshing flavor without greasiness
Solo Cooking God's Rice Paper Dumplings
A unique chewy and crispy dumpling made by wrapping rice paper in two layers instead of flour skin and pan-frying until golden brown.
Yoon Yi-ryeon's Mung Bean Sprout Janchi Guksu
Janchi guksu with a crunchy blanched mung bean sprout topping and a spicy seasoning sauce that maximizes texture
Yoon Yi-ryeon's Mackerel Chueotang
A rich and savory nourishing chueotang made by thoroughly boiling affordable fresh mackerel instead of expensive loach, straining out the bones, and simmering.
Yoon Joomo Doenjang Guksu
A special noodle dish boiled to be savory and spicy with pork shoulder and rich perilla seed powder.
Aha Bujang's Curry Stir-Fried Ramyun
A unique stir-fried ramyun with Singapore-style fried noodle flavors, combining curry powder and tonkatsu sauce
Seonkyoung Longest's Tipsy Noodles
A Thai-style spicy stir-fried rice noodle dish, quickly cooked over high heat with shrimp marinated in zesty lime and spices, finished with plum sauce and fish sauce.
Kim Dae-seok's Yellow Bird Clam Shabu-Shabu
A summer shabu-shabu where yellow bird clams are briefly blanched for 15–20 seconds in a kelp, soup soy sauce, and doenjang broth, then served with vegetables and prepared sauces.
Ttukdak Hyung's Yellow Croaker Jook
Sautéing yellow croaker flakes and radish in sesame oil to develop deep flavor, then simmering with mung bean sprouts and tofu for a refreshing, spicy broth.
Maeil Matna Buldak Mayo Ramen
A special recipe that combines carbonara buldak stir-fried noodles with egg yolk, mayonnaise, and minced garlic to enjoy as a rich and spicy broth ramen.
Striker Chef's Chickpea Doenjang Jjigae
A healthy doenjang jjigae packed with satisfying boiled chickpeas instead of rice, meant to be eaten with a spoon.