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537 recipes found.

A refreshing rice noodle soup with rice noodles, sprouts, green onions, and red chili, served in a rich beef brisket broth.

A spicy hot pot combining pan-fried tofu, crunchy soybean sprouts, and thinly sliced pork belly, all brought together with perilla oil.

A traditional homemade gogi mandu (meat dumpling) with a perfect balance of pork and pork fat for juicy, non-dry filling, enhanced with soaked glass noodles and blanched bean sprouts for maximum texture.

A restaurant-style soybean sprout bulgogi where the sprouts are first stir-fried over high heat to lock in moisture, then tossed with sweet and spicy pork.

A famous pojangmacha-style spicy braised chicken feet, simmered in a sweet and spicy special sauce until the bones slip right off, topped with soybean sprouts.

A spicy dakgaejang that captures the flavor of a famous restaurant by adding chicken-fat chili oil, perilla seed radish stir-fry, and wok-fired mung bean sprouts.

A cost-effective noodle dish completed in 10 minutes for only 3,000 won, topped generously with crunchy bean sprouts and blanched tofu skin, and fragrant seasoned chives.

A super simple seafood stew made by pouring a thick, spicy potato starch sauce over thick bean sprouts for steaming and plenty of seafood, then cooking in a rice cooker for 15 minutes.

A spicy hangover ramyeon featuring blanched bean sprouts and soaked rice cake slices in a fiery broth, topped with gochugaru for a bracing and refreshing flavor reminiscent of a classic specialty shop.

A refreshing cold salad with crisp cucumber pickled in salt, crunchy bean sprouts steamed briefly, and spicy peanut-mustard sauce, all combined with crab sticks.

A crisp and delicious bean sprout rice dish made in just 5 minutes using a microwave, ensuring the bean sprouts don't lose their freshness or burn like in a pot.

A spicy saeu-tang made by boiling leftover shrimp and shrimp heads with vegetables, flavored with anchovy sauce and doenjang for a savory and refreshing broth.