This is daechang bean sprout ramyeon topped with a huge pile of bean sprouts shaped like a volcano! The rich, spicy broth balances out the fattiness of the beef intestine, and the noodles are nice and chewy. The highlight was the endless amount of bean sprouts—it felt like they just kept coming no matter how much I ate.
Do some people eat jokbal just to have it with bibim makguksu? For me, jokbal alone feels a bit too rich, so I always make sure to have bibim makguksu with it!…
We had shabu-shabu at home and ended up with a lot of leftover veggies and broth, so I threw in some noodles and turned it into kalguksu! The shabu-shabu itself was amazing,…
Grabbed these from a street mandu stall today—so fresh and legit! But tbh I cook frozen mandu at home all the time too. Thin chewy wrappers + juicy kimchi/meat fillings = every…
Threw some Korean dumplings (mandu) into my ramyeon and it was perfection! Simple combo, ultimate comfort. Who’s tried this? 😋
Do you have any foods you’ve been eating a lot lately? I’ve been eating mandu-guk (dumpling soup) really often. Somehow, I got hooked—sometimes I make it with rice cakes added (tteok-mandu-guk), sometimes…
I had a warm bowl of Yukgaejang Kalguksu. Yukgaejang is one of Korea’s representative nourishing soup dishes, made by simmering beef, green onions, bracken fern, and taro stems in a spicy broth…
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It seems like the crunchy texture would be really nice too.