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997 recipes found.

A Japanese-style pork miso stew, tonjiru, made by stir-frying pork and various vegetables, then simmering them with miso and katsuobushi for a rich, savory depth.

A sari gomtang ramyun with deep, rich dumpling soup flavor, made by stir-frying large green onion and dumplings in oil.

A nurungji tang that builds deep savory flavor with beef and mushrooms instead of seafood, featuring quickly fried nurungji in a small pan.

A recipe for tender, chewy suyuk and rich broth made by slowly simmering beef tendon and chuck roll for a long time.

A deep and spicy pork stew made with pork jowl, potatoes, and rich lard (pork fat) in a traditional doenjang and gochujang base.

Savory and tender meatballs in a creamy mushroom sauce made with butter-sautéed mushrooms and onions blended with cream and milk.

A classic bibim jjolmyeon mixed with a sweet and tangy sauce made from the golden ratio of gochujang, vinegar, and sugar

A home-style Japanese tonkotsu ramen made rich and deep with pork bone extract and homemade chashu

A deep and refreshing Chinese restaurant-style seafood udon recipe made with homemade noodles, generous seafood, and vegetables

A hearty, spicy frozen pollock stew loaded with pollock milt and cod roe, finished with a special wild chive dipping sauce that rivals restaurant quality.

A budae jjigae made with a deep, spicy broth by adding beef meatballs and scallion kimchi to an 8-hour simmered beef brisket stock

A sundubu jjigae that develops deep flavor by simmering only with the moisture from the soft tofu, without adding water.