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243 recipes found.

A restaurant-style perilla seed sujebi made rich and thick using broth tea bags and perilla seed powder

An all-purpose powder sauce made by blending dried shrimp and seasonings—just add water and sundubu to complete a sundubu jjigae.

A super-simple rice bowl made by stir-frying well-fermented sour kimchi and ham with tonkatsu sauce and beef dashida for savory depth, then simmering until saucy.

A rich and clear pork gomtang made by simmering pork hind leg with radish, large green onion, and whole black peppercorns

A moist stir-fried radish namul, wilted with saeujeot and seasonings, then enriched with perilla seed powder and sesame oil for a nutty finish

A stir-fry duck jumulleok with a sweet and salty soy sauce and minced garlic base, enhanced with scallions and minari

A creative gochu jjigae loaded with spicy tuna, vegetables, and chili peppers, finished with curry powder for extra savoriness and heat.

A unique gukbap made by mixing crunchy yeolmu kimchi and rice in a warm, deep beef bone broth

Super simple LA galbi marinated in 5 minutes using canned pineapple juice and a plastic bag, without the hassle of blending fruit.

A special radish soup that uses leftover dried squid to create a refreshing and savory deep broth

A premium chadol-tang with deep flavor, made by blending rich, carefully simmered beef bone broth and tender beef short plate stock in a golden ratio

A hot pot enjoyed as a full course, from spicy broth to kalguksu and savory egg fried rice