I was given some tteokbokki, so I made this.If you don't like spicy food, or if you are serving this to children, decrease the amount of gochujang!Topping with cheese calms down the spiciness. Recipe by Morihan

This is my go-to item when I want to use up a lot of cabbage.Even though you'll be adding salt and pepper to each layer, try to limit the amount. I recommend layering the cabbage with the core at the bottom.Don't forget the sesame oil and black pepper as a finishing touch. Steaming over high heat will burn the bottom, so start with low-medium heat and gradually increase as necessary. For serving 4. Recipe by makkocafe

This is a super simple recipe of beansprouts and thin pork slices. Just assemble in a large frying pan and cook on medium heat. Cooks in less than 10 mins. I used pork collar for this recipe. You can also add capsicums and other vegetables to this!

I wanted to make a side dish that would be simple to make and easy to clean up after cooking.None in particular. This is also delicious made with Chinese cabbage. Recipe by Kumahachi

I made this because I wanted my kids to eat lots of veggies!Cook over very low heat until it starts to boil. If you can't cover with the lid completely, just place the lid on top! The bulk of the vegetables will quickly reduce. Recipe by makoto

I also have a recipe blog where I upload bigger photos of my recipes, as well as update my journal (in Japanese). http://plaza.rakuten.co.jp/nao53nao/Add whatever vegetables you like. You can use chicken or beef instead of pork. If you're using pork or chicken, rub in some sake first. Adjust the seasoning on how watery the vegetables are. Use whatever type of soy sauce you prefer. You can make a huge batch, divide into small portions and freeze for use in bentos - convenient! Recipe by Naonao

I created a warming recipe in winter that uses mushrooms. It goes great with beer.In this recipe you will add the ingredients one after another and then just steam-and-braise them. It is easy. According to the quantity of harusame bean noodles adjust that of water. In here I used 20 g of bean noodles. When I used 30 g I added more water little by little. If you don't like spicy hot food use just 1/2 teaspoon of doubanjiang spicy bean paste. If you have children use none. Recipe by Reonken

I just came up with this recipe.The mixture of 1 tablespoon of Gochujang, 1 teaspoon of eel sauce, and 1 tablespoon of sake is also delicious.Some ready-made Gochujang pastes are spicy, so adjust the amount to your liking.When you are using Japanese leek, stir-fry briefly at the end.If you need more sauce, make it with 1.5 times the amount of the sauce ingredients. Recipe by Yuuyuu0221

I adapted a pot-cooked dish my mother used to make. ♪Be sure to pack the pot lightly, leaving no gaps.Delicious eaten with a dipping sauce made by mixing yuzu pepper paste into ponzu sauce! Recipe by EnjoyKitchen

This is an easy dish.I created this recipe from scratch.Just repeat simple procedures so it is not complicated at all.I always use Tupperware for this dish.The seasoning might be too strong, so reduce the amount of miso by about 5 g if necessary. Recipe by Poposhuke

I wanted to come up with something quick and with a lot of vegetables for those times when I am busy.I am a lazy hot pot chef, so I made one which you don't have to add more ingredients to half way through.When you stack the Chinese cabbage in Step 2, alter the leaf and the core.I made the hot pot in a 25cm diameter clay pot in the main photo. Recipe by Tanoko

Since I bought a large amount of gochujang, I've been making a ton of recipes with it.The pork will release fat, so there's no need to oil the pan, but add some if it looks like it might burn. Once you add the sauce, it burns easily, so be sure to remove from heat as soon as it produces a glaze. Recipe by Punopuno