All recipes
Filter recipes by category, time, difficulty, source, ingredient, and situation tag.
All times
All difficulties
Search results
11,870 recipes found.
Solo Cooking God's Samgyeopsal Gopchang Gukbap
A premium gopchang gukbap made by boiling beef small intestines in bone broth, topped with savory garlic butter pork belly.
Solo Cooking God's Mapo Tofu
A super simple Mapo Tofu rice bowl, perfectly tailored to Korean tastes with a rich umami flavor achieved by combining gochujang, doenjang, and oyster sauce instead of doubanjiang.
Solo Cooking God's Tomato Shrimp Risotto
A rich, thick Western-style one-bowl dish made by combining bacon and shrimp stir-fried in scallion oil with store-bought tomato sauce, milk, and sliced cheese, then simmered until thick and intense.
Solo Cooking God's Chamchi Bokkeum Kimchi Deopbap
A deopbap where green onion and kimchi are stir-fried in tuna oil, moistened with water and simmered, then combined with tender tuna flakes to top over rice.
Jung Ho-young's Gochujang Squid Salad
Blanching the squid in warm water removes excessive saltiness and fishy odor, maximizing a moist and tender texture in this gochujang squid stir-fry.
Jung Ho-young and Choi Kang-rok's Gyo-dong
A simple rice bowl dish where tender pork belly is simmered with the rich aroma of burdock root and green onions, then glazed in a deeply savory-sweet sauce.
Jung Ho-young's Eomuk Janchiguksu
A premium janchiguksu featuring chewy eomuk in a rich, refreshing broth made by gently simmering kelp and diphori to eliminate any fishy odor while enhancing depth and umami.
Ttukdak Hyung's Chungcheong-style Jjagali Jjigae
A hearty Chungcheong-style jjagali jjigae made by simmering pork shoulder, potatoes, and zucchini in gochujang and doenjang sauce until thick and spicy.
Jung Ho-young's Uni Jjapaghetti
A rich, Chinese-style jjapaghetti featuring minced pork and vegetables added to jjapaghetti, with soy sauce and oyster sauce enhancing the savory umami flavor.
Jung Ho-young's Mussel Soondubu Jjigae
A restaurant-style soondubu jjigae with a deep, rich gochujang base made from pork and green onions, simmered with fresh mussels and soft tofu for a refreshing yet hearty, savory flavor.
Jung Ho-young's Periwinkle Pasta
A rich, savory oil pasta that maximizes umami without added salt, using the sweet and salty broth from canned periwinkles, charred aromatic garlic, and dried chili peppers.
Jung Ho-young's Pork Cutlet Jjolmyeon
A delicious street food combination featuring chewy jjolmyeon with crisp vegetables and a tangy-sweet拌 sauce, paired with crispy pork cutlets.