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172 recipes found.

A Sichuan-style soybean sprout stir-fry with a spicy aroma from dried chili, quickly seared over high heat to preserve crispness.

A quick stir-fry made by searing thin slices of duck breast over high heat to remove excess fat, then quickly combining with spicy green chili and crisp soybean sprouts.

A smooth, warm tea made by slowly simmering soybean sprouts, pear, and ginger, then sweetened with honey

A rice bowl that makes use of leftover pork belly and fridge vegetables, enhanced with green onion oil and a starch slurry for flavor and texture.

A rich and deeply savory Yangpyeong haejangguk made with a generous mix of beef offal, seonji, soybean sprouts, and napa cabbage, simmered with dutae chili oil, doenjang, and beef bone extract.

A spicy ham and sausage jjigae made by stir-frying pork hind leg, ham, and sausages to release their oils, then simmering with kimchi and seasonings.

A spicy, refreshing pollock roe and milt stew simmered with radish and soybean sprouts, then seasoned with salted shrimp.

A super-simple frozen pollock stew that delivers deep savory flavor and a hearty broth in a short time by adding Korean fish cake (eomuk), soybean sprouts, and doenjang seasoning.

A refreshing, clear soup made in 5 minutes using the natural umami broth from blanching soybean sprouts and oysters.

A refreshing and crisp soybean sprout cold salad with a sharp, pungent wasabi dressing that instantly awakens the appetite.

A rich and savory jeon jjigae that recreates the royal flavor of Shinseonro by using leftover festival jeon and store-bought galbitang.

A refreshing and cleansing hangover soup made by adding clams to fresh kimchi and soybean sprouts