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208 recipes found.
Solo Cooking God's Soy Sauce Egg Noodles
Delicious noodles topped with sautéed golden onions and soft scrambled eggs, drizzled with a savory-sweet soy sauce reduction that perfectly balances flavor.
Solo Cooking God's Golbaengi Somyeon
A super simple golbaengi somyeon salad that maximizes umami by using the liquid from canned whelk without any special seasoning.
Jang Ho-jun's Cold Soba
A refreshing authentic Japanese-style cold soba noodle dish served in a rich, homemade katsuobushi soy sauce extract with slushy ice.
Aha Bujang's Wok-Fired Jjamppong
A Chinese-style scallop and squid jjamppong boiled with a secret method that creates a perfect deep wok-fired flavor even with home stove heat
Kim Si-hyun's Perilla Oil Kongguksu
A chilled kongguksu made by boiling soaked soybeans and blending them into a smooth broth, finished with perilla oil and whole sesame seeds.
Aha Bujang's Buckwheat Soba
A refreshing, subtly sharp buckwheat soba made simply by adding sugar and apple vinegar to store-bought udon tsuyu
Aha Bujang's Pork Bone Jjamppong
A restaurant-style meat jjamppong that achieves deep, savory wok-hei flavor using concentrated pork bone extract, salt, and Miwon
Solo Cooking God's Beef Short Rib Zucchini Noodles
A delicious cold noodle dish featuring savory beef short rib and crisp-fried zucchini simmered in a salty-sweet soy sauce, tossed with thin wheat noodles.
This Man's Cook Janchi Kalguksu
Quickly achieves deep broth flavor using fish-flavored coin stock, enhanced with a special soy sauce-based seasoning made with generous amounts of green onion, for a super-fast janchi kalguksu.
Jang Ho-jun's Buckwheat Gimbap
This is a gimbap tightly rolled with well-drained buckwheat noodles, rolled omelet, aburaage (fried bean curd pouches), and cooked sushi shrimp.
Kim Dae-seok Chef's Super Simple Soy Sauce Noodles
A super simple soy sauce cold noodles dish that awakens the appetite with the rich aroma of soy sauce and sesame oil, enhanced by a refreshing lemon juice kick.
Aha Bujang's Whole Nakji Somyeon
Whole blanched nakji and fire-charred vegetables stir-fried dry with gochugaru and a special sauce, served with somyeon