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293 recipes found.

A restaurant-style jjamppong made by stir-frying pork and seafood with a secret sauce of gochugaru, oyster sauce, and beef bone powder

A super-simple geotjeori made in just 5 minutes by tossing fresh cabbage with tuna extract seasoning—no salting needed—for a crisp, refreshing result.

A Songtan-style budae jjigae loaded with sausages, ground beef, and large green onion simmered in a rich beef bone broth

This is a spicy ojingeo-deopbap (squid rice bowl) stir-fried to be rich and spicy, with the moisture tightly controlled using a special mayonnaise sauce and chili powder.

A spicy ramyun with a rich yukgaejang broth flavor, made by combining large green onion stir-fried in chili oil, doenjang, and ramyun seasoning.

Pan-fried dumplings filled with pork loin and pickled vegetables, poured with flour water to create a crispy, cracker-like exterior and juicy, moist filling — snowflake pan-fried dumplings.

A fresh kimchi (geotjeori) with a cool and spicy flavor, characteristic of seolleongtang restaurants, made by salting cabbage in brine to preserve its crispness and using a seasoning paste ground from dried chili peppers.

A unique ramen carbonara combining sweet napa cabbage and rich cream sauce.

This is a quickly stir-fried dish made by briefly blanching sweet baby napa cabbage in salted water, then stir-frying it with dried shrimp and chicken stock for deep umami flavor.

A premium mala ramyun that maximizes the depth of the broth and the numbing savory flavor by blending ramyun seasoning with mala sauce.

A rice thief kimchi jjim made by pan-frying soy-marinated pork ribs for a smoky flavor, then simmering with aged kimchi.

Sear vegetables and slab pork belly over high heat in a pan to develop a smoky flavor, then add whole soybean curd for a hearty, satisfying hangover remedy jjamppong ramen.