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121 recipes found.
Baek Jong-won's Butter Soy Sauce Noodles
Hot somyeon noodles topped with butter and a fried egg, mixed with a large green onion soy sauce seasoning
Aha Bujang's Kongguksu
Thick and rich kongguksu made by boiling white soybeans and blending them with toasted sesame seeds and soy milk
Aha Bujang's Washed Kimchi Bibim Guksu
Well-fermented kimchi is rinsed in water, seasoned, and served with a savory, spicy-sweet sauce alongside bibim guksu.
Jung Ho-young's Chogye Guksu
A super-simple, budget-friendly chogye guksu that even a novice can whip up in 5 minutes by mixing store-bought naengmyeon broth with canned chicken breast liquid and prepared mustard.
Okjubu's Gwaejangi Mulchim
Golden ratio gwaejangi mulchim made easy and deliciously tangy-sweet using a basic dadeugi seasoning formula anyone can follow
Aha Bujang's Tonkotsu Somyeon Ramen
A home-style Japanese tonkotsu ramen made rich and deep with pork bone extract and homemade chashu
Aha Bujang's Classic Janchi Guksu
A classic janchi guksu made with a rich broth brewed from anchovies, dried shrimp, and shiitake mushrooms, topped with four sautéed garnishes.
Kim Ho-yoon's Golbaengi Somyeon
A chef-style golbaengi somyeon that boosts savory depth and flavor using the liquid from canned whelks and dried pollock inner flesh.
Lee Hye-jung's Korean Melon Bibim Guksu
A special bibim guksu with sweet Korean melon, rinsed kimchi, and chicken breast for a spicy, sweet, and refreshing summer dish.
Maeil Matna Kimchi Mari Guksu
A super simple kimchi mari guksu made by combining store-bought dongchimi broth and kimchi liquid for a refreshing, clean taste.
Kim Jin-soon's Golbaengi Soy Sauce Noodles
A special soy sauce noodle dish topped with stir-fried golbaengi and vegetables, maximizing umami by using the canned golbaengi broth in the sauce
Kim Jin-soon's Acorn Jelly Noodle Soup
Seasoned kimchi made by mixing chopped kimchi with sesame oil, sugar, and gochugaru, roasted sesame seeds ground in a mortar for extra nuttiness, and chewy somyeon noodles and acorn jelly served in cold naengmyeon broth