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640 recipes found.

An ultra-simple budae jjigae that uses the rich beef bone powder soup from Sari Gomtangmyeon as the broth base, achieving a refreshing and spicy flavor with anchovy sauce and gochugaru.

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

A hearty stew made by simmering spam, tofu, and kimchi in kimchi broth, delivering a spicy yet deeply flavorful dish.

A spicy hot pot combining pan-fried tofu, crunchy soybean sprouts, and thinly sliced pork belly, all brought together with perilla oil.

A traditional homemade gogi mandu (meat dumpling) with a perfect balance of pork and pork fat for juicy, non-dry filling, enhanced with soaked glass noodles and blanched bean sprouts for maximum texture.

A deeply flavored doenjang jjigae where pork broth and the spicy tang of sour kimchi meld together richly.

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 cost-effective side dish made by pan-frying tofu until crispy, then braising it in a sweet and savory special galbi sauce with vegetables.

A rich and hearty budae jjigae made by roughly chopping ham, dumplings, and green onions and simmering them in store-bought beef bone broth.

A deep and hearty doenjang jeongol made by simmering pork and radish to create a rich broth, then adding cheonggukjang and meju powder for an authentic countryside-style flavor.

A high-protein, low-calorie healthy pizza made with squeezed tofu and ground pork instead of flour dough.

A spicy saeu-tang made by boiling leftover shrimp and shrimp heads with vegetables, flavored with anchovy sauce and doenjang for a savory and refreshing broth.