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70 recipes found.

A Namdo-style spicy japchae made by stir-frying crunchy soybean sprouts, fried tofu, and glass noodles in a spicy gochugaru seasoning.

A nutty and spicy sesame bibim guksu made with tahini, chili oil, minced garlic, and ginger.

A deeply flavored vegan ramen made with a rich vegetable broth, red miso tare sauce, and grilled king oyster mushroom chashu.

A plant-based fried rice made by mashing tofu with turmeric and smoked paprika powder to mimic egg flavor, then stir-frying with vegetables.

A Thai-style vegan stir-fried noodle dish made with tofu and wide rice noodles, quickly stir-fried over high heat with spicy chili, garlic, and basil.

A warm wonton soup made by simmering plant-based meat-filled wontons in a deeply savory vegetable broth.

A crispy jeon made by mixing shredded radish, bacon, and scallions into an egg batter. The savory depth of Yeondusoon (Yondu Soon) harmonizes with the vegetables, creating a clean yet flavorful dish.

A Korean reinterpretation of Japanese tonjiru, this burdock root doenjang-guk combines burdock, pork, and doenjang for a deep, nourishing winter soup.

Napa cabbage heart grilled over gentle heat until golden, enhanced with Yeondusoon (Yondu Soon) and butter for extra flavor.

A slow-aging kimchi made by tossing crunchy yam, onion, and cheongyang chili pepper with olive oil and Yondu pure seasoning. It is best enjoyed immediately after mixing.

A light Napolitan pasta made with low-sugar ketchup.

A light pasta made by thinly slicing zucchini with a mandoline. The aroma of garlic and peperoncino, combined with the savory depth of Yeondusoon (Yondu Soon), creates a clean yet rich flavor.