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997 recipes found.

A versatile base broth that delivers a clean, deep flavor for various stews, soups, and braises.

Professional-style jokbal with deep color and chewy texture, simmered twice in a rich broth made with Jin-ganjang, dark soy sauce (laochou), and spices.

A nurungji samgyetang made with tender chicken cooked in a pressure cooker, enriched with crispy homemade nurungji and glutinous rice flour for extra body.

A whole pork belly tied with string, seared until crisp, then gently braised in a sweet and savory soy-based seasoning for an authentic Japanese chashu

A mom-style tuna dish that simmers canned tuna oil, large green onion, cheongyang chili pepper, and a savory seasoning sauce in an earthenware pot until reduced, perfect for mixing with rice.

An authentic Taiwanese beef noodle soup with deep spice flavors, doubanjiang, and tender braised beef shank.

A super simple brothless ramen made by pan-frying chicken thighs until crispy, then simmering them in a soy garlic sauce and stir-frying with ramen noodles.

A Chinese-style noodle soup with noodles, bok choy, and chili oil in a rich pork rib broth simmered with aromatic vegetables and chicken stock.

A superb spicy braised short rib dish where blanched beef short ribs are simmered down with a sweet and spicy sauce, radish, carrot, and glass noodles.

A unique stir-fried noodle dish that combines crispy pork belly and sour kimchi with yakisoba noodles, all tossed in a savory garlic, large green onion, and butter aroma.

A warm kalguksu made quickly by adding vegetables and fresh noodles to a rich anchovy broth.

A hearty bibimbap with a versatile stir-fried gochujang made by simmering stir-fried beef with ground pear and onion