Filter recipes by category, time, difficulty, source, ingredient, and situation tag.
297 recipes found.

A spicy and refreshing galchi-guk made with fresh young hairtail, radish, potato, zucchini, and king oyster mushroom simmered in rice water

A super-simple side dish of shiitake and king oyster mushrooms cooked in the microwave, then seasoned with soup soy sauce, sesame seeds, and optional perilla seeds for a nutty flavor.

A refreshing soybean sprout cold soup that brings out deep flavor by cooking the sprouts from the start and preserves their crisp texture.

Mukbap with chewy acorn jelly and kimchi in a broth deepened with dried shrimp and dried pollock

A restaurant-style beef short rib soup with a deep, clear broth achieved by thoroughly removing blood and simmering for a long time

A restaurant-style yukgaejang made with a deeply infused beef and radish broth, all-purpose spicy dadagi, glass noodles, and egg.

Ttukbaegi bulgogi simmered in a golden-ratio professional-style marinade that uses fruit drinks and cola to enhance sweetness and savory depth.

A Daejeon specialty-style beef gukbap made by simmering beef brisket and ribs for 2 hours to create a deep broth, then topping it with thinly sliced radish and shredded meat.

A spicy, simmered pork dish from Cheongju, Chungbuk, made with thick-cut pork foreleg and vegetables braised in a bold seasoning until the sauce reduces to a rich, concentrated consistency.

A spicy gukbap made by stir-frying soaked shiitake mushrooms and pork with gochugaru and saeujeot to create a smoky flavor, then pouring in shiitake soaking water and simmering until rich and spicy.

A nostalgic country-style kalguksu with a savory, spicy kick, topped with a spicy seasoning sauce made with cheongyang chili pepper and soup soy sauce.

A hearty pork rice soup and pork bone hangover soup made by simmering pork spine bones and pork foreleg in broth with wilted napa cabbage and seasonings.