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243 recipes found.

A refreshing kimchi mari guksu made with sour kimchi, water, sugar, vinegar, and beef dashida for savory depth, without using store-bought broth.

A versatile spicy seasoning paste made by coarsely grinding cheongyang chili peppers and onion, then adding fermented sand lance sauce and savory depth—perfect for gukbap, bibim noodles, and stews.

A deeply savory tteok mandu guk made with rich beef bone broth, dried pollock, and beef garnish

A side-dish muchim that uses oligosaccharide syrup instead of salt to draw out moisture, keeping it chewy without becoming watery over time.

A Jeonju specialty-style kalguksu enjoyed by cracking an egg into a rich broth and generously topping it with perilla seed powder, gochugaru, and crushed seaweed for a nutty flavor.

A versatile broth concentrate made by simmering vinegar, sugar, soy sauce with aromatic vegetables and Miwon, used as a refreshing base for cold dishes.

A simple and savory flower crab soup with a doenjang and gochugaru base that draws out the refreshing flavor of the crab.

A restaurant-style super simple mul naengmyeon made in just 5 minutes with a golden-ratio seasoning mix and bibim sauce.

A super-simple namul side dish made by briefly blanching spinach for 5 seconds to preserve its crisp texture and seasoning it with a soy sauce-based dressing.

A hearty gimbap sandwich made by wrapping wafer-thin pork belly kimchi, pork cutlet, and fried egg with rice in seaweed

A savory beef jangteo gukbap made by stir-frying beef with radish, taro stems, and napa cabbage in a spicy seasoning, then simmering with anchovy broth and doenjang.

A moist and tender stir-fried dried vegetable dish made by sautéing rehydrated dried chwinamul with sand lance fish sauce and broth