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664 recipes found.
Ttukdak Hyung's Rice Paper Japchae Mandu
A unique twist on dumplings, made by cutting leftover japchae and wrapping it in water-soaked rice paper, then pan-frying until the outside is crispy and the inside is moist.
Yeo Kyung-ok's Clam Jjamppong
A traditional clam jjamppong with a refreshing, savory depth from clams and the spicy tang of chili powder.
Yeo Kyung-ok's Ma La Jjamppong
A fiery, addictive Ma La jjamppong that elevates authentic Chinese-style jjamppong with a spicy, numbing Ma La sauce, delivering deep and refreshing seafood broth.
Seungwoo Dad's Quick Galbi Jjim
A quick galbi jjim recipe completed in 40 minutes by searing the meat to enhance its savory flavor without soaking or blanching, and adding sweetness with pear drink.
Aha Bujang's Chinese-Style Japchae Rice
Chinese-style japchae rice topped with pork tenderized using baking soda and glass noodles stir-fried over high heat
Aha Bujang's Buchujapchae Deopbap
A unique one-bowl rice dish featuring fragrant garlic chives and savory stir-fried ingredients topped with egg mixture, cooked until moist and tender.
Seonkyoung Longest's Homemade Tsuyu Summer Somyeon
A refreshing summer delicacy of chilled somyeon noodles served with a homemade tsuyu sauce, infused with deep flavors from flame-charred vegetables, sake, and dashima.
Seonkyoung Longest's Pork Kimchi Jjigae
A pork kimchi jjigae made by simmering pork neck bones and meat with well-fermented sour kimchi for deep, savory flavor
Kim Ho-yoon's Hanwoo Sobulgogi
Hanwoo sobulgogi stir-fried over high heat without water to quickly evaporate moisture, keeping the smoky flavor and juices alive by balancing the ratio of seasoning and beef
Kim Ho-yoon's Gochujang Jjigae
A thick and spicy old-school style gochujang jjigae made by stir-frying pork and vegetables and simmering them thoroughly
Kim Ho-yoon's Sundubu Tuna Kimchi Jjigae
A stew made by stir-frying vegetables and kimchi in tuna oil, then simmering with plenty of sundubu and tuna chunks
Lee Hye-jung's Mushroom Doenjang Braise
A multi-purpose doenjang dipping sauce made by thickly braising store-bought doenjang with an abundance of various mushrooms and chopped nuts.