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65 recipes found.

A bite-sized, savory kimbap made by dividing the kimbap seaweed into thirds so that the fillings protrude generously from both ends.

A budget-friendly rice bowl featuring square fish cakes stir-fried until golden with onions, coated in a spicy-sweet gochujang sauce, served with a soft-boiled egg for maximum satisfaction.

A refreshing, spicy soup made with sour kimchi simmered for a long time in dashi powder broth, combined with lean fish cakes that have had their oil removed using hot water, creating a clear and bold flavor.

The ultimate hangover ramen, made by searing green onions and fish cakes until almost burnt for a smoky flavor, then adding bean sprouts for a refreshing touch.

A flavorful bean sprout stir-fry that steps beyond the usual side dish by adding fish cake and sausage, quickly stir-fried over high heat for a crisp texture and rich umami taste.

Fried seasoned kimchi mixed into gochujang rice, rolled with thick eggs and simmered fish cake for a highly addictive gourmet gimbap

Thinly sliced fish cake stir-fried with soy sauce and gochugaru until moist, packed into a kimbap roll for a sweet, salty, and spicy fish cake bomb.

Save time by cooking the dangmyeon noodles directly from cold water without the hassle of pre-soaking, then add crunchy soybean sprouts and fish cake for a quick one-pan japchae.

A kalguksu for drinking snacks that perfectly recreates the taste of spicy eomuk from street food carts, by simmering skewered whole fish cakes and kalguksu noodles in a seasoning sauce of gochujang, sugar, and gochugaru.

A special snack of nostalgic sweet and spicy old-school tteokbokki topped with crispy pork cutlet and savory sliced cheese.

Fish cake skewers pan-fried until crispy, then simmered in a sweet and spicy gochujang sauce until thickened, reminiscent of tteokbokki.

A pojangmacha-style spicy fish cake soup with deep, rich umami, using store-bought sagol gomtang broth as its base.