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80 recipes found.
Solo Cooking God's Soft Tofu Jjolmyeon Stir-Fry
A delicious stir-fried noodle dish made by simmering chewy jjolmyeon and soft tofu in a savory, richly seasoned sauce with minced pork and vegetables.
Solo Cooking God's Toowoomba Ramyeon
A super simple recipe that recreates Outback-style thick and spicy Toowoomba pasta using Yeol Ramyeon and heavy cream
Ttukdak Hyung's Creamy Kimchi Jjambbong
A rich, creamy sauce made from kimchi jjambbong and milk with butter, stir-fried with garlic, onion, and bacon to enhance the spicy and savory flavors in this creamy kimchi jjambbong.
Jang Ho-jun's Modern Tteokbokki
Straight from the store's best-selling sauce! A new concept tomato meat tteokbokki with bacon flavor and rich cream cheese.
Ttukdak Hyung's No-Oven Strawberry Cream Cheese Cake
A soft no-oven strawberry cream cheese cake made by layering castella, cream cheese, and strawberry jam.
Ttukdak Hyung's Roze Short Ribs Stew
Short ribs with blood washed out are air-fried, then tossed in a savory and slightly spicy Korean-style Roze sauce with bacon and mushrooms.
Sung Si-kyung Cream Tteokbokki
A premium cream tteokbokki that combines the savory saltiness of bacon fat with the rich nuttiness of fresh cream and cheese, finished with white wine for depth of flavor.
Sung Anh's Eoran Pasta
A minimalist pasta where pasta noodles, seasoned with a firm hand in salt water, are emulsified into creaminess with generous amounts of butter, fully bringing out the umami of the finest eoran.
Kim Milan Bacon-Infused Rosé Pasta
A classic rosé pasta that maximizes the flavor of mushrooms and bacon by combining tomato sauce and fresh cream in a 1-to-3 ratio
Ttukdak Hyung's King Oyster Mushroom Steak
Thick king oyster mushrooms pan-seared in butter until golden, served with a peppery cream sauce and asparagus
Raymon Kim's Shrimp Lemon Cream Cheese Pasta
A North American home-style pasta that achieves a thick and rich flavor without heavy cream, using the bright, tangy notes of cream cheese and lemon.
Raymon Kim's Creamy Sausage Pasta
A thick, flavorful, slightly spicy Outback-style creamy pasta made by crushing regular sausages with a knife to maximize savory depth and adding paprika powder for heat.