№01
25 min
Pork Belly Jjajangmyeon: The Viral Oil Hack
Rendered pork belly oil gives homemade jjajangmyeon a deep, restaurant-style richness with no MSG.
Singapore | Issue № 2
The Hansang
Your bridge to Korean food, from Singapore
Section · /cook · 33 recipes available
Cook.
Recipes you'll actually make more than once. Tested in a Singapore HDB kitchen with ingredients from Shopee, Don Don Donki, and the grocer downstairs.
Recipe of the week
North Korean Steamed Chicken Recipe With Kalguksu Broth.
A North Korean steamed chicken recipe that gives you glossy chicken, a clear savoury kalguksu broth, and a full Korean dinner from one pot.
Key ingredients
4 chicken legs3 tbsp Korean dark soy sauce1 tbsp sesame oil2 tbsp mirin or cooking wine1 tbsp sugar or allulose4 garlic cloves
Recipe of the week
Gamjatang Singapore - 15-Min Shortcut.
A 15-minute gamjatang shortcut that skips the bones but keeps the deep, nutty, comforting flavour of the original Korean pork bone stew.
Key ingredients
2 potatoes, chopped300g beef slices500ml beef bone broth (sagol gomtang)1.5 tbsp doenjang1 tbsp minced garlic1 anchovy stock coin
Recipe of the week
Gil-Gamja Recipe: Korean Chewy Potato Fries.
Crispy outside, stretchy-chewy inside. These viral Korean potato fries only need a blender and 30 minutes.
Key ingredients
400g peeled potato, 130g water, ½ tsp salt, 100g tapioca starch, Neutral oil (for deep frying), 2 tbsp mayonnaise (30g), 1 tbsp sriracha (15g), 1 tbsp plum syrup (20g)
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Dish
Time
Diet
Latest recipes
Recipe · order by date desc · page 1 of 5 
№02
20 min
Spicy Korean Beef Rye Sandwich (Jeyuk)
Spicy stir-fried beef on rye, cooked drier so it stays crisp, finished with soft scrambled egg.
№03
20 min
Garlic Scape Bibimbap: A Crunchy Korean Rice Bowl
Blanched garlic scapes, a glossy pork gochujang sauce, hot rice and a sunny egg make a bibimbap bigger than the effort.
№04
45 min
Shin Ramyeon Bossam: Does the Viral Pork Hack Work?
Two Shin Ramyeon seasoning packets, pork hind leg and a pressure cooker, tested for whether the hack really seasons bossam.
№05
15 min
Eolgari Makguksu: Spicy, Sour Korean Cold Noodles
Crunchy fresh eolgari cabbage in a spicy-sour perilla oil sauce over chewy cold buckwheat noodles.
№06
10 min
Naengguk Udon: A 10-Minute Icy Korean Noodle Soup
A sweet-and-sour Korean cucumber seaweed broth poured over ice-bathed chewy udon, ready in ten minutes.
№07
15 min
Buldak Miyeokguk: Spicy Birthday Seaweed Soup
Birthday seaweed soup built from scratch in 15 minutes, then spiked with Buldak for a beefy, briny, spicy bowl.
№08
1.3 hr
North Korean Steamed Chicken Recipe With Kalguksu Broth
A North Korean steamed chicken recipe that gives you glossy chicken, a clear savoury kalguksu broth, and a full Korean dinner from one pot.
№09
15 min
Gamjatang Singapore - 15-Min Shortcut
A 15-minute gamjatang shortcut that skips the bones but keeps the deep, nutty, comforting flavour of the original Korean pork bone stew.
№10
4.2 hr
2-Ingredient Japanese Cheesecake: The No-Bake Hack That Actually Works
Two ingredients, no oven, no eggs. Just Greek yogurt, biscuits, and a night in the fridge. It should not taste like cheesecake, but it kind of does.
№11
4.3 hr
Okdongsik-Style Pork Gukbap: The Minimalist Korean Soup Worth Failing For
The minimalist Korean pork soup that the New York Times wrote about. Four attempts to crack the recipe, and it was worth every failed batch.
№12
1.3 hr
Gil-Gamja Recipe: Korean Chewy Potato Fries
Crispy outside, stretchy-chewy inside. These viral Korean potato fries only need a blender and 30 minutes.
№13
30 min
Cookie Tangyuan
A golden cookie shell with a soft, molten tangyuan hiding inside. Store-bought cookie dough and frozen rice balls make this surprisingly easy to pull off.
№14
7 min
Butter Sriracha Cup Noodle Hack
One teaspoon of butter, one teaspoon of sriracha, straight into your Yukgaejang cup noodles. The broth gets richer and the whole thing tastes like an actual meal.
№15
15 min
Panfried Tangyuan
The easiest way to cook tangyuan and probably the most satisfying. Steam them in a covered pan, then let the bottoms go golden and crispy. Three ingredients, done.
№16
15 min
Crispy Pork Chili Oil Dumplings
Store-bought dumplings, a quick pork fat chili oil, and crispy fried pork belly strips on top. The kind of dish that starts as a happy accident and stays in your rotation.
№17
25 min
Kimchi Pork Jowl Pasta
What happens when aged kimchi, rendered pork jowl fat, and tomato paste become a pasta sauce. This is not fusion for the sake of it. It genuinely works.
№18
15 min
Shanghai Butter Tteok Recipe
The viral butter rice cake: crispy shell, impossibly chewy inside. Seven ingredients, 20 minutes in an air fryer.
№19
40 min
4 Tangyuan Recipes (Overview)
Four ways to cook tangyuan that have nothing to do with sweet soup. Baked in pastry, deep-fried in panko, crisped in a pan, or hidden inside a cookie — pick your favourite.
№20
50 min
Bossam Gimbap Recipe
Doenjang-braised pork and spicy radish rolled into oversized gimbap. A project, but the payoff is enormous.
№21
10 min
Cup Ramyeon Naengmyeon
Cook Yukgaejang cup noodles, chill them under cold water, and drop them into naengmyeon broth with the original spice packet. Refreshing, fiery, and absurdly easy.
№22
30 min
Tteokbokki Pizza Recipe (4-3-3-2 Sauce)
Rice cakes crisped into a golden pancake, topped with the legendary 4-3-3-2 tteokbokki sauce.
№23
30 min
Gochujang Jjigae Stew
Pork belly, potatoes, and that slow-building gochujang heat all in one pot. Cook the gochugaru in oil first and the broth goes somewhere special.
№24
30 min
Gimbugak Recipe: Crispy Korean Seaweed Chips
Traditional Korean seaweed chips that puff up like magic when fried. Rice paper, dried seaweed, seconds in oil.
№25
30 min
Doenjang Sulbap Recipe: Korean Fermented Soybean Rice
A rich soybean paste stew you mix straight into rice. Render the pork fat first and it tastes like it cooked all day.
№26
35 min
Jjajangmyeon (K-drama Style)
The bowl every K-drama makes look irresistible. Rich black bean sauce with tender pork and vegetables over thick noodles, made at home in under 40 minutes.
№27
20 min
Korean Rice Cake Popcorn Recipe
Leftover tteokbokki rice cakes, dehydrated and microwaved for 30 seconds, puff up into addictive popcorn.
№28
20 min
Ramyeon Risotto
Instant ramyeon cooked in milk with leftover rice and Parmesan. One pot, ten minutes, and a result that tastes way more impressive than it has any right to.
№29
15 min
Gochujang Chili Oil Noodles
Hot Sichuan peppercorn oil poured over a gochujang-black vinegar sauce, tossed with chewy noodles. The sizzle when the oil hits the bowl is half the experience.
№30
15 min
Injeolmi Recipe: Korean Mochi from Rice Paper
Rice paper, condensed milk, soybean powder. No steaming, no pounding. Tastes remarkably close to real injeolmi.
№31
15 min
Fried Tangyuan
Boiled tangyuan coated in panko and deep fried until shatteringly crispy. The black sesame filling turns molten inside. Roll them in sugar while warm and eat immediately.
№32
25 min
Baked Tangyuan
Frozen tangyuan wrapped in puff pastry and baked until golden. The filling goes completely molten inside while the shell flakes apart. Twelve minutes, total wow factor.
№33
15 min
Golden Ratios Korean Noodles Pt.1
Three sauce formulas that changed my noodle game forever. No measuring cups needed, just remember the numbers.
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How to Cut Green Onion (and Why the Cut Changes the Dish)
Fine rounds for garnish, diagonal for stews, shredded for banchan, whole whites for stock. One vegetable, four jobs.
4min read
Four Ways to Cook Suyuk (Korean Poached Pork)
Pot-boiled, pressure-cooked, or steamed dry over vegetables. Same pork belly, three textures, one great table.
5min read
The Anchovy-Kelp Stock Behind Half of Korean Cooking
Five minutes of prep, one pot of cold water. The base broth under your jjigae, guk and noodle soup.
4min read
How to Cook Rice in a Pot (No Rice Cooker)
Rinse, rest, ratio, steam. Glossy short-grain rice on the stove, no special equipment.
4min read
Blanching Namul, the 30-Second Banchan Base
Boil, shock, squeeze, season. The move that turns a bag of greens into a side dish.
4min read
The 4-3-3-2 Gochujang Sauce, Explained
One ratio, endless dishes. Four gochujang, three soy, three sugar, two water, then riff.
4min read
Geotjeori, Fresh Kimchi You Eat the Same Day
Crunchy, bright, no fermentation jar. Kimchi for tonight, not next month.
4min read
How to Cut Tteok So It Doesn't Stick
Rice cake fights the knife. A little water, a little patience, clean slices every time.
3min read
Toasting and Grinding Perilla and Sesame
Two seeds that make everything taste more Korean. Toast low, grind coarse, store cold.
3min read
Turning a Jar of Doenjang Into Dinner
Fermented soybean paste is a whole stew waiting. How to build doenjang jjigae from the jar.
4min read
House formula
The 4-3-3-2 sauce, explained.
One ratio, endless tteokbokki. Four parts gochujang to three parts soy to three parts sugar to two parts water, then riff from there.
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