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172 recipes found.

A delicious steamed dish featuring roasted yellow croaker flakes with fragrant perilla oil and crisp soybean sprouts, seasoned with a spicy sauce and finished with a thickened starch slurry.

A Sumine Banchan-style dongtae-tang enriched with doenjang and saeujeot for a savory and refreshing broth, finished with water parsley and crown daisy.

A chewy, juicy dumpling made by rolling seasoned filling in potato starch instead of wheat dough, delivering a satisfying texture and rich meat juice in every bite.

A refreshing soup simmered with radish and hijiki marinated in doenjang and garlic, using dried round herring broth for deep, clean flavor from the inside out.

A recipe by the Witch Chef that highlights the savory flavor of chicken, soybean sprouts, and onion in a comforting Dak Gomtang.

A side dish made by stir-frying soybean sprouts in cooking oil, then glazing them with gochugaru and soy sauce seasoning for a chewy and crunchy texture.

A super-simple agujjim that perfectly recreates the subtle aroma and savory depth of a specialty restaurant by using wasabi powder as a kick

A spicy and savory suyuk rice soup made by adding soybean sprouts, vegetables, gochugaru, and fermented sand lance sauce to the rich broth from boiled pork belly.

A rich and spicy market-style jangteo gukbap made by simmering beef shank and vegetables until deeply flavorful

A kimchi jjigae simmered deeply in an earthenware pot, enriched with the refreshing seafood flavor of squid and the crunch of soybean sprouts

A crunchy and savory bibimbap made with blanched soybean sprouts, scrambled eggs, and a soy sauce seasoning sauce

A simple and refreshing soybean sprout soup enhanced with a tangy, cool flavor using store-bought galbi tang broth