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172 recipes found.

A refreshing and slightly spicy hangover remedy that cleanses the strong fishy aroma and robust texture of dried pollock, then gently sautéed in sesame oil to draw out a rich, golden broth with a clean, savory depth.

Sautéed sour kimchi in tuna can oil, then simmered with bean sprouts and tofu, seasoned with salted shrimp and anchovy fish sauce for a tangy, savory soup.

A savory and refreshing soup made by simmering young napa cabbage and crisp soybean sprouts in a broth infused with dried round herring and kelp, seasoned with doenjang

A side dish of soybean sprouts lightly stir-fried in sesame oil to coat, steamed, cooled, and then tossed in a spicy and tangy sauce.

A spicy and sweet bulgogi dish made by stir-frying thinly sliced meat and soybean sprouts in a savory sauce.

A spicy braised dish of soybean sprouts, monkfish, and mixed seafood simmered in a fiery chili seasoning for a bold, tingling finish.

A super-simple namul side dish where radish and soybean sprouts are layered in a single pot, infused with sesame oil, and steamed in their own moisture.

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

A jjolmyeon that recreates the sweet, tangy, and savory nostalgic taste of school-day snack bars, enhanced with tonkatsu sauce and maesil extract.

A restaurant-style gukbap featuring a sweet broth made by simmering squid and soybean sprouts, deepened with dipori packs and saeujeot, and topped with seasoned soybean sprouts.

A refreshing mul-jjolmyeon with a sweet and tangy broth made by mixing store-bought naengmyeon broth and chogochujang (vinegar-gochujang), topped with crunchy soybean sprouts and chewy noodles.

A refreshing cold salad with crisp cucumber and soybean sprouts, paired with juicy chicken breast for a tangy, sweet, and spicy flavor experience.