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3,572 recipes found.

An extremely simple mussel soup that maximizes the refreshing and clear broth by boiling mussels and vegetables together in cold water.

A deep and spicy kimchi stew, simmered to perfection without any fishy odor, enhanced with a spoonful of doenjang added to canned mackerel and aged kimchi.

A foolproof Korean barbecue restaurant-style doenjang-jjigae that subtly incorporates cheonggukjang for a deep, savory richness.

A refreshingly tangy yeolmu guksu made by mixing store-bought dongchimi broth and yeolmu kimchi liquid in a 1:1 ratio

A spicy beef soup made with an all-purpose seasoning of chili oil and gochugaru, simmered with large green onion and thinly sliced beef brisket (chadolbagi) for deep, fiery flavor.

A refreshing kimchi jjigae made by layering crunchy soybean sprouts, pork foreleg, and aged kimchi in a pot, then pouring in kimchi liquid and seasonings and simmering.

A spicy seafood sundubu jjigae made with chili oil, deeply infused with the savory richness of seafood.

A super simple Spam stew recipe tailored for students living alone, easily made without worrying about seasoning thanks to the golden 2:1 ratio of ssamjang and doenjang.

Cut napa cabbage and radish into bite-sized pieces, soak them in ten-day salt for one hour, then mix with a simple, quick seasoning blended in a blender to create a combined kimchi recipe in one go.

A super simple rice noodle dish that uses rice noodle concentrate and commercially available brisket slices to create the deep flavor of a delivery restaurant at home in just 4 minutes.

A premium beef rice dish cooked with seasoned rice using soy sauce, topped with shiitake mushrooms sautéed in butter and golden-brown seared beef, enhanced with a savory and spicy kick from store-bought garlic chili oil.

Boneless beef galbijjim made in just one hour using affordable chuck eye roll for grilling, with chopped onion and simple seasoning—no blender needed.