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243 recipes found.

A super-simple donkatsu kimchi nabe where crispy pork cutlet and spicy kimchi broth come together in harmony.

Dried zucchini and eggplant namul enjoyed on Jeongwol Daeboreum. The zucchini is simply seasoned with salt, sesame oil, and dashima broth, while the eggplant is stir-fried with fermented sand lance sauce and perilla oil for a nutty flavor.

A grandmother's hand-taste braised old pumpkin, enriched with the nuttiness of perilla oil and the deep savory flavor of fermented shrimp sauce, melting softly like pudding.

A nourishing black goat soup simmered tenderly without any gamey odor, enriched with doenjang, perilla seeds, and aromatic spices in a rich meat broth.

Crispy pan-fried jeon made with winter napa cabbage, leftover vegetables from the fridge, and seafood

A super simple hangover soup made in just 5 minutes with radish, dried shrimp, and saeujeot for a refreshing, savory depth.

A special jjigae with a refreshing twist, packed with slightly bitter and chewy Korean freshwater snails (olgaengi/daseulgi) in a savory doenjang stew

A savory and chewy chicken offal stew, simmered down with yolk-like undeveloped eggs, fragrant perilla leaves, and a spicy seasoning.

A camping-style doenjang jjigae that brings out the savory depth and refreshing seafood broth using fresh scallops.

A spicy and savory jjageuli made by blanching spring cabbage, seasoning it, and simmering with shabu-shabu beef.

A tteokbokki with a generous amount of broth, made with more soy sauce than gochujang for a deep flavor, and large green onion and cabbage for a refreshing taste.

A simple and nutritious soybean paste soup made in just 5 minutes by adding doenjang and roasted seaweed to anchovy broth.