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929 recipes found.

A super-simple recipe that achieves the thick, rich flavor of chueotang by blending canned saury with its broth instead of using loach

A drug-like soy-marinated egg rice bowl made by marinating eggs in a no-boil soy sauce mixture with finely chopped vegetables and precise seasonings.

An umami-packed tofu stew with a deep, spicy broth achieved through the golden ratio of saeujeot and fermented sand lance sauce, plus ground pork.

A top-tier side dish made by braising golden-browned tofu in a rich, savory sauce enhanced with peanut butter for extra nuttiness and depth.

A Jeonju-style soybean sprout hangover soup with a rich broth made from dried pollock and anchovies, topped with squid, fresh garlic, and sour kimchi

A pork rice soup featuring tender boiled pork foreleg and a rich broth, served with a scallion seasoning paste.

A lightning-fast Chinese-style udon that delivers a clean, refreshing, and savory depth of flavor in just 5 minutes using simple vegetables, cut crab, and chicken stock.

A 5-minute kimchi udon that captures the savory depth and spicy kick of a Japanese-style restaurant, made with well-fermented kimchi, Korean fish cake (eomuk), hondashi, and shichimi.

A pork spine hangover soup boiled spicily with traditional soybean paste and chili powder, packed with a mountain of large green onions instead of dried napa cabbage greens.

A spicy, super simple yukgaejang made in just 10 minutes using store-bought beef bone broth, thinly sliced beef, vegetables, egg, and chili oil.

A classic dakbokkeumtang where chicken pieces are briefly blanched to coat the surface, then simmered with onion, potato, and savory seasonings until the sauce reduces to a rich consistency.

A home-style nourishing course meal that transforms store-bought beef tendon soup into a magnificent broth, allowing you to enjoy mushrooms, vegetables, and beef, followed by kalguksu noodles and rich beef tendon porridge.