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243 recipes found.

A restaurant-style budae jjigae with deep, rich umami from green onion kimchi, beef bone broth, and a special seasoning sauce

A spicy braised chicken dish with dried radish greens and glass noodles, simmered in a savory, spicy sauce made with doenjang and gochujang for a hearty, robust meal.

A premium side dish and drinking snack made by gently blanching savory pollock roe and cod milt to remove any fishiness, then braising them with tofu in a thick, starchy seasoning sauce.

A hot pot-style jjukkumi samgyeopsal where ingredients are simmered in a shallow pool of water and seasoning, allowing the rich sauce to deeply permeate every bite.

A premium soybean sprout muchim with dried pollock strips, offering a delightful chewy texture and nutty flavor.

Old-school pojangmacha-style soybean sprout tteokbokki, where the crisp sprouts and perilla leaf fragrance meld into a deep gochujang sauce.

A restaurant-style braised chicken with broth, featuring a spicy and savory depth from large green onion, onion, and Vietnamese dried chili peppers.

A thick, spicy hand-torn noodle soup made with store-bought potato sujebi, potatoes, gochujang, and chili powder, simmered to a restaurant-style consistency.

A super simple clear soybean sprout soup that achieves deep flavor with beef seasoning and minced garlic, without making a separate broth.

A rich and spicy yukgaejang simmered in brisket broth with generous amounts of beef bone powder and large green onion, just like the ones from famous restaurants.

A spicy, rich gochujang sundubu jjigae made in just 5 minutes without broth, using gochujang, Korean fish cake (eomuk), and soft tofu.

A clear and savory beef radish soup made by simmering beef and radish thoroughly, enhanced with soup soy sauce and beef dashida for deep umami.