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27 recipes found.

Budae jjigae made with stir-fried kimchi and baked beans, finished cleanly with anchovy broth.

A harmonious fusion of air-fried mini pork cutlets and a spicy, hearty kimchi stew

A refreshing tuna stew made spicy with gochugaru and gochujang, simmered with tuna, potatoes, and onions.

A Gyeongsang regional soup dish made by stir-frying beef with gochugaru in sesame oil to create chili oil, then simmering with large chunks of large green onion and soybean sprouts for a spicy, refreshing broth.

A simple yet great side dish for rice, made by boiling fresh, unfried tofu directly. The longer it simmers, the deeper the flavor.

A savory pan-fried beef (yukjeon) made easily in a bag, generously topped over warm, deep anchovy broth somyeon noodles for a special banquet noodle dish.

A simple tofu tuna jjageuli that's great mixed with rice. You can also use ground pork or chicken breast instead of tuna.

Crispy pan-fried tofu braised with Jin-ganjang and Yeondusoon (Yondu Soon) seasoning, creating a chewy, savory rice-stealing side dish.

A summer delicacy, this chilled soup features eggplant quickly cooked in the microwave, shredded with a fork, and served in a refreshing anchovy broth.

A spicy and savory zucchini stew with pork and shrimp paste, where the sweet and umami flavors are maximized through careful sautéing.

A hearty seaweed soup featuring fragrant perilla seed powder and tender seasonal potatoes, with dumpling wrappers added like handmade noodles for a satisfying bite.

A savory myeongran al tang simmered in a refreshing anchovy broth with myeongran paste, tofu, and radish, delivering a bold yet deeply flavorful taste.