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532 recipes found.

A clear broth made with dried shrimp and dried pollock heads instead of anchovies, then stir-fried in sesame oil to create a milky, savory dried pollock soup reminiscent of bone broth.

A golden-balanced budae jjigae that enhances the texture of wrapping ham with long julienned large green onion and adds deep acidity with vinegar

Aha Bujang's soup-style tteokbokki with deep flavor from a small amount of chunjang, combined with the savory notes of gochujang and beef dashida.

Restaurant-style spicy braised pork ribs made tender in a pressure cooker, deeply infused with a sweet and spicy savory seasoning

A budget-friendly pork yukgaejang made with plenty of pork hind leg, radish, and bracken fern stems, delivering a deep, spicy broth.

A kimchi jjigae made by simmering pork and sour kimchi for an hour, replenishing water as it reduces, until it becomes a thick, rich stew perfect for mixing with rice.

Beef simmered until tender, shredded, then braised in plain water with simple seasonings for a clean, savory flavor

Beef yukhoe tossed in a sweet-salty soy sauce seasoning without excess moisture, made savory through thorough thawing and precise ratios.

A restaurant-style pollock roe spicy stew with tender roe brined in a baking soda solution and a spicy, refreshing broth.

A moist Japanese-style chicken rice bowl that brings out deep umami with tender chicken thigh, tuna extract, and Hondashi.

Convenience store-style stir-fried kimchi that boosts savory depth by simmering with kimchi liquid and sugar instead of pre-frying in oil.

A Teumsae Ramyun-style spicy ramyun featuring blanched soybean sprouts, Vietnamese chili powder, and crushed seaweed for a spicy and crunchy texture