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49 recipes found.

A traditional restaurant-style cheonggukjang stew that uses deeply brewed anchovy broth and blender-ground radish as a base, adding refreshing coolness and umami.

A spicy, savory stew made by simmering tofu and squid in gochujang-based seasoning, delivering a tangy yet deeply flavorful dish.

Dubu jorim made by frying tofu golden in perilla oil to keep it firm and chewy without crumbling, highlighting the natural sweetness of vegetables.

A simple and delicious janchi kalguksu seasoned with a special sauce made from anchovy sauce and tuna sauce, generously mixed with chopped green onions, delivering rich umami flavor.

A spicy and savory sundubu jjigae simmered with clams, soft tofu, zucchini, and shiitake mushrooms in a bold seasoning made from gochugaru, green onions, and garlic.

A sweet and savory pumpkin kalguksu finished in just 10 minutes, with a fragrant toasted pumpkin topping sautéed in perilla oil and a rich broth made from dried anchovy stock pouch, anchovy sauce, and tuna sauce.

A deeply flavorful and refreshing soup made by simmering whole squid with crisp radish in a spicy, savory broth that clears the palate.

A rich and savory rustic market-style sesame seed gukbap with tender beef and fragrant dried radish greens.

A refreshing and clean cold noodle dish featuring soft yubu and tangy fresh kimchi as toppings, served in a rich anchovy broth

A summer healthy ssambap recipe featuring a savory, thick gangdoenjang simmered with clams and shiitake mushrooms, served with tender steamed pumpkin leaves.

A luxurious gochujang tteokbokki loaded with beef and cabbage, finished with ramyun seasoning and starch syrup for a pleasant sweetness and deep umami.

Okjubu-style homemade dumplings with a chewy texture and clean broth, thanks to coating the dough with cooking oil