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880 recipes found.

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

A restaurant-style oyster white jjamppong made by stir-frying oysters and vegetables, then simmering with chicken stock and white pepper in water added in stages for a clean, refreshing broth.

A clean and refreshing raw fish restaurant-style clam soup made without minced garlic, using clams, large green onion, cheongyang chili pepper, and clam dashida

A special jjamppong-tang that adds the softness of sundubu to a deep, spicy broth made by stir-frying pork and seafood with seasonings.

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

A traditional mung bean pancake made by grinding soaked mung beans and pan-frying them with pork, mung bean sprouts, and bracken in lard until crispy.

A refreshing summer delicacy quickly made with store-bought naengmyeon noodles, sour kimchi brine, and anchovy broth

A pojangmacha-style mussel soup with a spicy and clean taste, made by slowly simmering mussels from cold water to create a rich broth, then adding cheongyang chili pepper and garlic.

Tender monkfish and crunchy soybean sprouts, enhanced with buttery richness and a spicy special sauce, creating a braised monkfish that surpasses restaurant quality.

Pork, vegetables, seasoning, and water are all added to a pan and simmered down to a driver's restaurant-style brothy spicy stir-fried pork, perfect for mixing with rice.

A special noodle recipe of chewy somyeon, vegetables, and whelk mixed with a soy sauce-based seasoning made with alcohol-burned mirim.

A super-simple dakbokkeumtang that achieves a deep, professional-style spiciness using only magic red powder seasoning and minced garlic