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532 recipes found.

A highly concentrated, versatile stock base perfect for a variety of soups and broths such as galbitang, janchiguksoo, and mandu guk.

A versatile, sweet-salty jjim base enhanced with crispy-fried anchovies for deep, rich flavor—perfect as a top rice companion side dish.

This versatile radish stew base, inspired by Namdaemun galchi jorim style, can be used as a foundation for any fish stew or dried anchovy stew.

A 5-minute tsuyu pasta with a deep umami flavor made with a super simple broth from Hondashi and soy sauce.

A nostalgic tteokbokki made with layered rice paper to maximize chewiness, eliminating the need for soaking Chinese glass noodles.

Cabbage pancakes made with a light batter infused with seafood dashi and gently pan-fried in sesame oil, with the stems scored to enhance tenderness and bring out rich umami flavor.

Maximize savory depth by adding a small amount of seafood dashi to the batter, then pan-fry generously with oil for a crisp texture.

A refreshing, slightly spicy soybean sprout stew simmered with clams and seafood stock, similar to a seafood soup.

A crispy pancake made by mixing finely chopped green peppers into a tempura batter, then adding breadcrumbs at the end for an intense crunch.

A generous bossam featuring whole pork belly braised in gochujang seasoning with whole garlic cloves until tender and hearty.

A braised mackerel recipe that delivers deep flavor without any fishiness. Rice water and starch are used to adjust the consistency, while potatoes and radish are pre-seasoned to enhance the savory taste.

A crispy pancake combining the crunch of spring cabbage with savory frying mix batter, enjoyed with a spicy soy-vinegar dipping sauce.