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297 recipes found.

A rich beef seaweed soup made with whole onion and large green onion for a deep broth, enhanced with fermented anchovy sauce and tuna extract for extra umami.

A nourishing abalone porridge boasting extreme nuttiness and tenderness, made by lightly grinding soaked rice and simmering it with abalone innards in a pressure cooker.

A non-salty, savory soy-marinated crab recipe finished with an all-purpose soy sauce base gently simmered with fruits and vegetables.

A clear and clean Naju-style gomtang made by simmering only short rib meat and brisket without bones, completely removing the fat.

A light, refreshing, super-simple hangover soup made by boiling shrimp and soft tofu, seasoned with anchovy fish sauce and salted shrimp.

A rich galbitang with deep, savory broth made by blanching the ribs without soaking out the blood, seasoned with soy sauce and beef dashida for that restaurant-quality flavor.

A super-fast janchi guksu that recreates the street pojangmacha vibe in just 5 minutes with stir-fried kimchi and square Korean fish cake (eomuk)

A deep-flavored tuna gochujang stew with a golden 3:1 ratio of gochujang to doenjang, enriched with the savory flavor of tuna oil and the thickness of potatoes.

A special nutritious meal where crispy oven-baked boneless mackerel and sweet-savory braised burdock root are placed on top of pot rice with pungent, seasonal wild chives.

A cost-effective noodle dish completed in 10 minutes for only 3,000 won, topped generously with crunchy bean sprouts and blanched tofu skin, and fragrant seasoned chives.

A brothless dakbokkeumtang stir-fried with only vegetable juice and a thick, rich sauce, infusing the chicken with smoky flavor and umami.

A high-quality, unique delicacy kalguksu made by adding spicy gochujang seasoning, dried shrimp, and plenty of fresh roe and milt to instant anchovy kalguksu ramyun.