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362 recipes found.
Aha Bujang's Tomato Chili Hangover Cup Ramyun
On mornings when you don't even have the energy to turn on the stove, an ultra-simple cup ramyun hangover cure enjoyed in an exotic Neapolitan spaghetti style with ketchup and Sriracha sauce.
Jung Ho-gyun's Pork Cilantro Ramyun
A unique ramyun that delivers deep hot pot flavors by marinating and stir-frying pork with cilantro ramyun seasoning
This Man's Cook's Jajangguk
A simple and refreshing hangover remedy soup made by simmering cleaned jajang meat with just salt, resulting in a clear and crisp broth.
Aha Bujang's Super Simple Radish Hangover Soup
A super simple hangover soup made in just 5 minutes with radish, dried shrimp, and saeujeot for a refreshing, savory depth.
Okjubu's Myeonran Potato Soup
A refreshing and clear soup where the deep umami of myeonran paste blends perfectly with the mild richness of potatoes
Jung Ho-young's Yellow Croaker Bean Sprout Ramen
A hangover remedy ramen that maximizes the refreshing and rich flavors of broth by adding yellow croaker flakes and bean sprouts
Hwang Jin-sun's Malgeun Gultang
A winter delicacy clear soup that maximizes the refreshing and savory flavor of oysters by adding fragrant ginger matchsticks and vinegar.
Raymon Kim's Beef Ramen
A special ramen with a rich, deep broth flavor made by gently sautéing beef brisket and vegetables in aromatic ginger oil, reminiscent of jajangmyeon.
Aha Bujang's Korean freshwater snails (olgaengi/daseulgi) Doenjang Jjigae
A special jjigae with a refreshing twist, packed with slightly bitter and chewy Korean freshwater snails (olgaengi/daseulgi) in a savory doenjang stew
Solo Cooking God's Dumpling Wrapper Kimchi Sujebi
A spicy and chewy kimchi sujebi made in 5 minutes using store-bought dumpling wrappers without flour dough.
Hwang Jin-sun's Undu-myeon
A Chinese-style noodle dish with a clear, mild broth made by stir-frying minced pork and stem beans (undu), gently soothing the stomach.
Hwang Jin-sun's Shanla Tang
Authentic Chinese-style Shanla Tang featuring abundant shrimp, oysters, and mushrooms, perfectly balancing the tangy sourness of vinegar with the spicy kick of pepper.