Filter recipes by category, time, difficulty, source, ingredient, and situation tag.
1,089 recipes found.

A warm winter stew made by stir-frying spicy kimchi in the fat from roasted chicken thighs, then simmering with udon noodles and cheese for a rich, comforting bite.

Transform leftover clam stew broth into a rich, savory oil pasta by adding pasta noodles and chicken stock for an explosive umami flavor.

A clear, refreshing broth seasoned with chicken stock and dried anchovy sauce, featuring soft eggs and chewy shrimp, this 15-minute egg and shrimp kalguksu is perfect for a comforting meal.

A hearty, rich broth made without oil, using a base of gochujang and doenjang, simmered with bulgogi beef, udon noodles, and soybean sprouts in a single pan.

Upgraded version of store-bought 3-minute hamburger steak, enhanced with tomato spaghetti sauce and pasta noodles to recreate the style of a famous Busan restaurant in a dolsot pot dish

Upgraded street-side snack style dish using store-bought seasoned boneless chicken trotters, crisp mung bean sprouts, chewy kalguksu noodles, and savory cheese for a rich, spicy, satisfying meal.

A richly flavored tofu stew made with three essential Korean pastes—doenjang, gochujang, and jin-ganjang—enhanced with pork belly and ramen noodles for a hearty, satisfying meal.

A chewy, Chinese-style stir-fried udon with a homemade chili oil base made by sautéing green onions and gochugaru in rich pork fat from fatty bacon

A super simple noodle dish made by mixing somyeon with the caramelized sauce at the bottom of the pan, using stir-fried kimchi and kimchi juice for a deep flavor.

A special noodle dish that combines sweet and spicy bibim guksu with crispy grilled pork bulgogi and crunchy onion as garnish, capturing both flavor and texture.

A one-pan stir-fried udon made by sautéing well-fermented kimchi and fish cake until savory, then simmering with udon noodles until moist and glossy.

Aglio e olio-style stir-fried udon where whole and sliced garlic are pan-fried until crispy in oil, then coated with udon soup base and butter for rich flavor