Filter recipes by category, time, difficulty, source, ingredient, and situation tag.
537 recipes found.

A spicy soup made by simmering beef, radish, and large green onion in chili-powder-infused oil, finished with mung bean sprouts for a clean, crisp texture

A hangover remedy ramen with deep, spicy heat and rich smoky flavor, achieved by stir-frying vegetables in the savory fat from pork belly, rivaling restaurant-style jjamppong.

A spicy, hearty kalguksu made by boiling instant dried anchovy kalguksu ramen with thick pork belly, aromatic green onion and chili oil, plus crisp soybean sprouts for a bold, satisfying flavor.

Simmered chicken feet and bean sprouts in a spicy gochujang-based sauce create a rich, deep flavor reminiscent of Hansin PochaST-style soup chicken feet.

A Japanese izakaya-style stir-fry that uses the rich, savory fat from thick pork belly to sauté garlic and vegetables, quickly preserving the crisp texture of soybean sprouts over high heat.

A special side dish featuring crisp blanched soybean sprouts cooked with only half a cup of water, enhanced with rich perilla seed powder for deep flavor.

A super simple appetizer that maximizes crispiness and savory flavor by stir-frying bean sprouts in the rich oil rendered from pan-fried smoked duck.

A heartfelt rice cake dumpling soup made with rich, deep delfi broth, savory beef, and homemade dumplings filled with crisp vegetables.

A refreshing kimchi jjigae made by layering crunchy soybean sprouts, pork foreleg, and aged kimchi in a pot, then pouring in kimchi liquid and seasonings and simmering.

A super simple rice noodle dish that uses rice noodle concentrate and commercially available brisket slices to create the deep flavor of a delivery restaurant at home in just 4 minutes.

A generous, guest-ready dish featuring assorted leftover vegetables from the fridge, sliced and layered, topped with thin pork slices and steamed to perfection. Served with a tangy-sweet garlic soy sauce for dipping.

A highly addictive budae-jjigae-style ramyeon stir-fried with ham, kimchi seasoned with oyster sauce and sesame oil, crisp bean sprouts, and just enough broth to coat the noodles.