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100 recipes found.

A tuna seaweed soup where the plant-based oil from canned tuna is used to sauté seaweed and minced garlic, eliminating fishy odors and creating a clean, deep broth flavor with soy sauce and anchovy sauce.

Blanching dried seaweed briefly to eliminate its fishy taste, then enjoying it in a refreshing, tangy-sweet broth with cucumber and vegetables

A deeply flavorful beef seaweed soup made by quickly drawing out the blood from the beef with sugar and cooking wine water, resulting in a clean and tender taste without any off-flavors.

Miyeokguk with whole flounder, seasoned with soup soy sauce and sand lance fish sauce.

A refreshing diet mul-sabal made in a flash by combining store-bought naengmyeon broth with aged kimchi and fresh vegetables

A hearty miyeokguk made by simmering beef brisket and dried miyeok for 1 hour to develop a deep, rich broth

A low-calorie, filling futomaki made by layering perilla oil-mixed buckwheat noodles instead of rice, and stuffing it with avocado, salmon, braised fried tofu, and more.

A refreshing authentic Japanese-style cold soba noodle dish served in a rich, homemade katsuobushi soy sauce extract with slushy ice.

A supreme brothless mixed noodle dish based on the original Nagoya recipe, enhanced with savory Taiwan mince and crispy, chewy pork skin topping

Deep, savory flavor from adding seaweed to store-bought gopbang tang broth, and chewy tteok that won't overcook thanks to osmotic pressure by marinating in soy sauce and tuna liquid

Dry-fried yellow croaker flakes to remove fishy odor, then sautéed with dried seaweed in perilla oil before being simmered with rice washing water and anchovy sauce to create a creamy, refreshing miyeokguk inspired by Altoran's method

A special rice bowl topped with savory tuna mayo, salty spam, and washed aged kimchi tossed in perilla oil, enjoyed wrapped in dried seaweed.