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940 recipes found.

Aged soy-marinated shrimp made by simmering a blend of soy sauce, sugar, cheongju, and cooking wine, then cooling it completely and infusing it with the deep flavors of garlic, onion, and cheongyang chili pepper.

A spicy, hearty Busan nakgopsae simmered with chewy beef large intestine, plump shrimp, and tender Korean small octopus (nakji) in a fiery seasoning.

A premium braised hairtail dish that maximizes umami by pre-mixing bracken with a seasoning sauce that perfectly tames any fishy smell with a touch of doenjang.

A special soy sauce made by caramelizing green onions and onions, then marinating soft-boiled eggs for a rich, savory flavor.

A restaurant-style cream pasta featuring bacon and thinly sliced beef short plate in a rich cream sauce with a spicy kick from cheongyang chili peppers.

A hearty market stew made by stir-frying meat and vegetables in savory beef fat, rendered from beef fat trimmings, then simmering with radish and napa cabbage for a refreshing taste.

A generous bowl of bibimbap topped with fresh blood cockles, scallions, and garlic chives tossed in a spicy sauce over rice

An extremely simple mussel soup that maximizes the refreshing and clear broth by boiling mussels and vegetables together in cold water.

A foolproof Korean barbecue restaurant-style doenjang-jjigae that subtly incorporates cheonggukjang for a deep, savory richness.

A refreshingly tangy yeolmu guksu made by mixing store-bought dongchimi broth and yeolmu kimchi liquid in a 1:1 ratio

A refreshing kimchi jjigae made by layering crunchy soybean sprouts, pork foreleg, and aged kimchi in a pot, then pouring in kimchi liquid and seasonings and simmering.

Boneless beef galbijjim made in just one hour using affordable chuck eye roll for grilling, with chopped onion and simple seasoning—no blender needed.