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532 recipes found.

A versatile spicy seasoning paste made by coarsely grinding cheongyang chili peppers and onion, then adding fermented sand lance sauce and savory depth—perfect for gukbap, bibim noodles, and stews.

A deeply savory tteok mandu guk made with rich beef bone broth, dried pollock, and beef garnish
Crazy tteokbokki made by simmering tteokbokki rice cakes, fish cake, and vegetables in a spicy gochujang sauce, finished with mozzarella cheese.

A hearty seaweed soup featuring fragrant perilla seed powder and tender seasonal potatoes, with dumpling wrappers added like handmade noodles for a satisfying bite.

A spicy and deeply flavored clay pot dumpling jjigae made using leftover dumplings and vegetables from a holiday.

A side-dish muchim that uses oligosaccharide syrup instead of salt to draw out moisture, keeping it chewy without becoming watery over time.

A Jeonju specialty-style kalguksu enjoyed by cracking an egg into a rich broth and generously topping it with perilla seed powder, gochugaru, and crushed seaweed for a nutty flavor.

A Japanese-style sake don featuring thick slices of fresh salmon over rice, finished with a sweet and savory special soy sauce.

A versatile broth concentrate made by simmering vinegar, sugar, soy sauce with aromatic vegetables and Miwon, used as a refreshing base for cold dishes.

A simple and savory flower crab soup with a doenjang and gochugaru base that draws out the refreshing flavor of the crab.

A restaurant-style super simple mul naengmyeon made in just 5 minutes with a golden-ratio seasoning mix and bibim sauce.

A super-simple namul side dish made by briefly blanching spinach for 5 seconds to preserve its crisp texture and seasoning it with a soy sauce-based dressing.