I wanted to make a quick, easy, and warming udon noodle dish.Add some red chili peppers or green onions to taste. Adjust the amount of mentsuyu sauce to your liking. For 1 generous serving. Recipe by Kyoku

Since I love noodle dishes with soy-milk-based soup, I've tried making many dishes. But this is THE dish for cold noodles. This might seem like the ultimate lazy-person's recipe, but it's so good!I've tried this with somen noodles, but the udon was a better match for some reason. It's so delicious, when all you really do is combine the soy milk with mentsuyu. We use "Somi" brand's mentsuyu at our house. If you have thin udon noodles, you can make this dish in 5 minutes. It's a super easy-to-make dish. Recipe by moritaya

I added udon noodles to stir-fried pork and kimchi (which I love) to create a stir-fried udon noodle dish. It's topped with a poached egg, another of my favorites.It's better not to cook green onion for too long. If you can't get frozen udon noodles, just use ready-cooked or dried ones. I like using garlic chives with this dish. It's especially delicious if you mix in a soft-poached egg, so definitely try it out. Recipe by Bananazakuro

A Korean celebrity said that the combination of kimchi and tuna is the best, and I've been putting it in ever since.The trick to this recipe is to add the canned tuna to the hot pot. It makes the hot pot super mild and tasty.To finish, soak up the broth with rice or udon noodles. Recipe by meguJJ

Sautéing the red chili pepper and kimchi creates a rich taste! The umami flavor from the fermented krill is exquisite as well!The ingredients may stick to the pot since no oil is used; but, you will add some water later on and then, they will all come out easily. Just remember to cook it over low heat and not to scorch it! Adjust the seasonings according to the amount and taste of kimchi. You could add other vegetables such as bean sprouts. Recipe by kebeibiko

To make kimchi jjigae (TCHEEgeh), you really should use ripe (as in sour) kimchi. You could make it with the fresh stuff, but that's not what this dish was invented for, which was to get rid of the kimchi that's been fermenting just a little too long when you've got huge earthenware jars full of fresher stuff still waiting to be eaten.And because it's jjigae or stew, you don't want it to be all that soupy. Jjigae is meant to be thin enough to give you the occasional spoonful of intensely flavored and piping hot broth to eat with your rice, but not so soupy that you could drink it.This recipe is easily doubled if you'd like more servings. Just need a bigger pot. ;)

This dish was once considered peasant food because it was made from surplus ingredients during the war such as spam, hot dogs, and canned goods.But now people love eating this as a comfort food for its rich and savory broth! In fact, if you order it at a restaurant, it’ll probably be over $35 after tip and tax. Army Stew is definitely more worth it to make it at home!The ingredients listed below, you can adjust to your taste preference and honestly add anything you like!

I love to eat Korean food and because of this pandemic, I'm forced bring my cravings to me.

Kimchi jjigae is Korean home cooking. I wanted to enjoy this quintessential Korean dish easily at home, so I tried recreating it using my tastebuds as a guide!This is one of my basic go-to Korean recipes.The star of this dish is the kimchi! By adding the kimchi liquid, you'll get closer to an authentic jjigae!The key is to use dashi stock based of dried sardines (iriko)! This is delicious made with canned tuna or mackerel instead of meat. Recipe by Nokosandon

You don't need to add any seasonings. Why not try this very flavourful kimchi jjigae with tarako?1. If you cut the tarako into small pieces and simmer, it will fall apart in the soup, so add it as is or cut in half and add to the pot.2. Please try not to stir so much you want to keep the tofu and tarako in tact. Recipe by Gutsugutsudesu

I really love jjigae and I wanted to recreate an authentic one at home while still keeping it easy to make. It's healthy and I can make it soon after getting home from work so I eat it almost everyday. Have it with natto and it'll be 10 times as good!First fry the kimchi in sesame oil making sure not to burn it. Don't cut the tofu with a knife. Add in the bean sprouts last so that they stay crisp. If you want a denser stew, try adding natto. You'll really be surprised at how rich it will taste. If it gets too spicy, try adding an egg. Recipe by TomHiro