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454 recipes found.

A spicy hot pot dish that drastically reduces the cooking process by using frozen mixed seafood, thinly sliced pork belly, and cup noodles instead of the complex ingredients of nakgopsae (octopus and intestine hot pot).

A heat-wave-busting cold ramen that combines store-bought naengmyeon broth with ramen seasoning and sugar for extra umami, then adds bouncy noodles rinsed in ice water along with crunchy bean sprouts.

A restaurant-style yukegjang with boiled beef brisket and assorted vegetables simmered in a broth made from chili oil, delivering a deep, spicy, and bold flavor.

A refreshing, tangy-sweet, savory bibimbap kalguksu with every last bite moist and full of flavor, enhanced with store-bought cold noodle broth

A sizzling pork dish with deep flavor enhanced by a small amount of secret seasoning chunjang, recreating the savory taste of famous Gisa Restaurant-style pork bulgogi.

A super simple, quick side dish that takes just one minute to make—no need to season each leaf individually. Simply chop the perilla leaves whole and simmer them in a pot for a delicious, savory side dish that pairs perfectly with rice.

A clear, refreshing bean sprout kimchi soup made by straining kimchi broth through a stock bag to remove any heaviness

Infusing chili powder into a broth pouch for a clean, non-greasy flavor and enhancing umami with shrimp paste, creating a refreshing soup even more refreshing than a hangover remedy

A clear and refreshing beef muktukguk with intensified savory depth and coolness, made by using a broth pouch containing roasted dried anchovies for rich flavor.

A recipe for making tteokbokki using leftover rice cakes from holidays, coated first with dark soy sauce to prevent burning and ensure even seasoning throughout.

Using beef bone broth and onion brine to balance the sharpness of young radish and create a deep, savory flavor, this recipe ensures crisp, fail-proof kimchi even for cooking beginners.

A clear radish soup made by stir-frying dried pollock strips in sesame oil, then simmering them with kelp and beef bone broth.