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537 recipes found.

A restaurant-quality soybean sprout gukbap featuring crisp, short sprouts briefly blanched and chilled in cold water to preserve crunch, then simmered in a refreshing dried anchovy broth.

A healthy side dish made by steaming soybean sprouts with minimal water for a crisp texture, and lightly tossing them with fresh water dropwort without sesame oil for a clean, refreshing flavor.

A hearty mala gamjatang brimming with thinly sliced beef short plate and vegetables, simmered spicy with homemade doenjang and mala sauce

A spicy soup-style chicken feet dish that removes odors through flour washing and soju blanching, using bean sprout water for a deep, savory umami flavor.

A refreshing mussel and soybean sprout soup with a clean, clear broth, finished with salted shrimp for a balanced savory flavor.

A Gyeongsang-style namul dish where radish and soybean sprouts are seasoned separately, stir-fried in sesame oil, and simmered in water until the liquid reduces.

A clear broth made with dried shrimp and dried pollock heads instead of anchovies, then stir-fried in sesame oil to create a milky, savory dried pollock soup reminiscent of bone broth.

A budget-friendly pork yukgaejang made with plenty of pork hind leg, radish, and bracken fern stems, delivering a deep, spicy broth.

A gochujang jjigae that combines the refreshing taste of soybean sprouts and radish with the hidden umami of gochujang, doenjang, and fermented sand lance sauce, plus the fragrance of shepherd's purse.

A super-simple cold ramyun made in 5 minutes by adding sugar, Jin-ganjang, soybean sprouts, and cucumber to ramyun seasoning

A Teumsae Ramyun-style spicy ramyun featuring blanched soybean sprouts, Vietnamese chili powder, and crushed seaweed for a spicy and crunchy texture

A refreshing summer delicacy featuring chewy clams tossed in a spicy jjamppang sauce base, served over chilled broth with ice cubes.