All recipes
Filter recipes by category, time, difficulty, source, ingredient, and situation tag.
All times
All difficulties
Search results
115 recipes found.
Aha Bujang's Musaengchae
A crunchy radish salad made by cutting radish into thick strips without salting, then tossing immediately in a sweet and sour all-purpose seasoning.
Eonam Teacher's 10,000-Won Jokbal
A budget-friendly homemade jokbal that recreates the flavor of Jangchung-dong's famous restaurants using sujeonggwa and samgyetang tea bags instead of complex medicinal herbs.
Aha Bujang's Pork Head Meat Dwaeji Gukbap
A restaurant-style dwaeji gukbap made by simmering sliced pork head meat in a broth enriched with pork bone extract, served in a ttukbaegi.
Kim Ho-yoon Instant Geotjeori Without Pre-Salting
A crisp geotjeori made by tossing unsalted napa cabbage directly in a seasoning blended with onion and jeotgal
Yoon Yi-ryeon's Secret Kimjang Kimchi Seasoning
A large-batch kimjang seasoning that combines a deeply brewed seafood and vegetable broth with fresh shrimp, raw sugar, and fermented seafood to create a refreshing and savory flavor.
Aha Bujang's Sundae Gukbap with Pork Bone Broth
A rich pork bone broth simmered with head meat and sundae, finished just like the restaurant version
Kim Jin-soon's Spicy Kongnamul Gukbap
A spicy kongnamul gukbap made by stir-frying pork neck in seasoning, simmering to create a rich broth, and seasoning with soybean sprouts and saeujeot.
Lee Hye-jung's Jeju Seafood Ttukbaegi
A spicy and refreshing Jeju-style seafood hot pot made with a variety of seafood and a doenjang-based broth, simmered with soybean sprouts and radish.
Aha Bujang's Zucchini Bibimbap
A flavor-packed bibimbap made by steaming zucchini with tuna extract and saeujeot under a lid until moist, then placing it over rice to mix and enjoy.
Aha Bujang's Saeujeot Tofu Stew
An umami-packed tofu stew with a deep, spicy broth achieved through the golden ratio of saeujeot and fermented sand lance sauce, plus ground pork.
Kim Dae-seok's New Sugar Summer Napa Cabbage Kimchi
A large-batch kimchi made by brining 2 heads of summer napa cabbage for 3 hours in salt water with New Sugar, then seasoning with a flour paste and a blended mixture of soaked dried chili peppers and fermented anchovy jeotgal for a refreshing, deep flavor.
Aha Bujang's Braised Hairtail (Galchi-jorim)
Braised hairtail with a clean, refreshing broth, where the fishiness is tamed by doenjang and saeujeot, and the radish is cooked first for a deep, savory flavor.