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76 recipes found.
Kim Dae-seok's Seafood Ramen
Cooking a clean and refreshing seafood ramen by reducing fishy odors with homemade soybean paste and briefly blanching flower crab and shrimp for just 20 seconds to eliminate greasiness.
Aha Bujang's Hongkong Banjeom Jjamppong
A clean and savory Hongkong Banjeom-style jjamppong that highlights the refreshing taste of napa cabbage and various vegetables with a neat umami finish.
Raymon Kim's Mussel Pasta
A spicy oil pasta that wins with the deep umami of fresh seasonal mussels and the clean tang of capers, without any separate broth
Kim Milan's Tomato Mussel Linguine
An Italian pasta with deep umami from mussel broth, fresh basil, and cherry tomatoes
Kim Dae-seok's Mussel Kimchi Soup
The ultimate hangover soup, where the tangy depth of well-aged kimchi meets chewy fresh mussels and a refreshing shrimp paste finish.
Yoon Yi-ryeon's Honghap-tang (Mussel Soup)
A refreshing and clean-tasting mussel soup made by boiling mussels and surf clams in rice water
Yoon Yi-ryeon's Holiday Seafood Skewers and Braised Abalone
Dombegi, squid, and abalone braised in all-purpose soy sauce to bring out a glossy sheen and deep savory flavor, making them essential holiday seafood skewers and braised abalone.
Kim Dae-seok's Sea Lettuce Mussel Rice Cake Soup
A nourishing winter rice cake soup with rich sea aroma from sea lettuce and fresh mussels, enhanced with the nutty flavor of sesame oil for deep, satisfying taste.
Ttukdak Hyung's Cockle Jjamppong
A spicy jjamppong loaded with fresh seafood like mussels and squid, finished with cockles.
Jung Ho-young's Dried Seaweed Mussel Udon
A winter delicacy featuring fresh, chewy mussels and abundant dried seaweed in a clear, rich broth that delivers deep, refreshing flavor.
Shin Dong-min's Clam Nabe
A premium Japanese-style clam nabe recipe from a master chef, boasting deep and rich flavor achieved by simmering twice.
Yoon Yi-ryeon's Haemul Tangguk
A Gyeongsang-style seafood soup made with clams, mussels, and squid for a clean and refreshing broth.