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11 recipes found.

A secret recipe for braised eggs where the carbonation in cider, through osmosis, allows the seasoning to deeply penetrate the eggs in a short time.

A refreshing tuna stew made spicy with gochugaru and gochujang, simmered with tuna, potatoes, and onions.

Pan-fry tofu on both sides until golden to prevent crumbling, then simmer with beef and plenty of vegetables for a refreshing, spicy stew.

A deep, rich pork backbone kalguksu made by simmering pork backbone and knife-cut noodles in beef bone broth, with added spiciness from doenjang, garlic, and chili peppers.

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

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

A high-end cold soba that adds a refreshing kick with crisp, pungent wasabi leaves in a clear, clean white soy sauce broth.

A spicy and refreshing squid stew made with leftover vegetables from the fridge.

A spicy kalguksu made with yellow noodles and deep broth, featuring the secret techniques of a hotel master chef.

A rich and refreshing Chinese-style ulmyeon (thick noodle soup) simmered with abundant fragrant beech mushrooms and water dropwort

A gentle morning soup with napa cabbage and soft tofu