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625 recipes found.
This Man's Cook's Bean Sprout Cold Noodles
A refreshing summer side dish featuring crisp blanched bean sprouts, fresh vegetables, and seasoned dried fish, tossed in a rich, nutty, and tangy peanut mustard sauce.
This Man's Cook Jeonju Carrot Kimbap
Carrots soaked in vinegar water to remove earthy odor are stir-fried with garlic sesame oil and generously packed into a highly addictive kimbap using a master's secret technique.
Kim Dae-seok's Yellow Croaker Bean Sprout Kimchi Soup
A refreshing kimchi soup made by simmering fresh bean sprouts and crisp kimchi over a base of dried anchovies and yellow croaker flakes, with the fishy odor removed using a microwave for a clean, savory broth.
Kim Dae-seok Chef's Soybean Sprout Side Dish
Blanch briefly for exactly 2 minutes and 30 seconds with just a small amount of water to preserve crisp texture and rich flavor, then mix with soybean sprouts
Kim Dae-seok's Korean Set-Menu Restaurant Salad
An elegant a la carte style salad that awakens the appetite with a dressing made by slightly blending pineapple and sweet corn, offering a refreshing and rich flavor profile.
Kim Dae-seok's Oyster Gukbap
A refreshing Oyster Gukbap made with clear broth seasoned with shredded radish, dried anchovies, and dried shrimp, topped with fresh live oysters, soybean sprouts, and green onions.
Kim Dae-seok's Bean Sprout and Fish Cake Stir-Fry
A savory, spicy stir-fry of chewy fish cakes with crisp bean sprouts, enhanced with scallion oil and chili oil, finished with a potato starch to create a dry, rich side dish that pairs well with rice.
Kim Dae-seok's Crispy Bean Sprout Rice
Boil bean sprouts separately to preserve their crisp texture, then cook rice using the blanching water for a rich, savory flavor—deep and satisfying bean sprout rice.
Kim Dae-seok's Soybean Sprout Salad
An innovative soybean sprout salad with dried kelp, steamed using minimal water to preserve rich umami and crisp texture
Aha Bujang's Gochujang Thinly Sliced Pork Belly
Thinly sliced pork belly bulgogi quickly stir-fried over high heat with a savory gochujang sauce, crunchy soybean sprouts, and shredded scallions
Ttukdak Hyung's Gengsikijuk
A Gyeongsang-style gengsikijuk made by simmering cooked kimchi, rice, and bean sprouts in dried anchovy broth for a spicy, hearty flavor.
Ttukdak Hyung's Mille-Feuille Nabe Made with Saengsaeng Udon
A mille-feuille nabe made with Saengsaeng Udon, layering napa cabbage, perilla leaves, and beef, then simmering with mung bean sprouts, bok choy, and mushrooms in a broth seasoned with Saengsaeng Udon liquid soup base and fermented anchovy sauce.