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328 recipes found.

A Taiwanese-style beef noodle soup with a rich broth simmered for over 2 hours, finished with spicy Chinese chili oil (not chili paste) and garlic for deep flavor.

A kimchi jjigae simmered deeply in an earthenware pot, enriched with the refreshing seafood flavor of squid and the crunch of soybean sprouts

A clean and deep beef broth simmered for a long time, served with chewy noodles and large green onion for a refreshing beef soup noodle dish

A spicy, simmered mukeunji jjageuli made by wrapping pan-seared pork neck and perilla-oil-fried tofu in aged kimchi, then braising everything in a fiery chili seasoning.

Spicy and chewy stir-fried small octopus, with moisture locked in by chili powder and enhanced with scallion-infused oil and wok hei

Grilled LA galbi with deep flavor and tender texture, made with a classic fruit-blended marinade

A nourishing duck soup with a rich perilla seed broth blended with tofu and onion, finished with fragrant minari

A restaurant-style cheonggukjang jjigae made refreshing and savory by simmering with sour kimchi, broth anchovies, and zucchini.

A spicy beef small intestine hot pot made by simmering cleaned beef small intestine in broth with doenjang and gochugaru seasoning for a sharp, spicy kick

A super simple bibim naengmyeon made in 5 minutes using instant-pickled radish with starch syrup and canned golbaengi, no aging required.

A deep, spicy yukgaejang made by stir-frying beef and vegetables in beef fat, then simmering them in beef bone broth.

A savory beef and egg jangjorim made by simmering stir-fried beef and boiled eggs in a soy sauce-based marinade, with green chili for a spicy kick.