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283 recipes found.

A premium side dish and drinking snack made by gently blanching savory pollock roe and cod milt to remove any fishiness, then braising them with tofu in a thick, starchy seasoning sauce.

A hot pot-style jjukkumi samgyeopsal where ingredients are simmered in a shallow pool of water and seasoning, allowing the rich sauce to deeply permeate every bite.

A premium soybean sprout muchim with dried pollock strips, offering a delightful chewy texture and nutty flavor.

Old-school pojangmacha-style soybean sprout tteokbokki, where the crisp sprouts and perilla leaf fragrance meld into a deep gochujang sauce.

A clean and refreshing raw fish restaurant-style clam soup made without minced garlic, using clams, large green onion, cheongyang chili pepper, and clam dashida

A restaurant-style braised chicken with broth, featuring a spicy and savory depth from large green onion, onion, and Vietnamese dried chili peppers.

A thick, spicy hand-torn noodle soup made with store-bought potato sujebi, potatoes, gochujang, and chili powder, simmered to a restaurant-style consistency.

A super simple clear soybean sprout soup that achieves deep flavor with beef seasoning and minced garlic, without making a separate broth.

A rich and spicy yukgaejang simmered in brisket broth with generous amounts of beef bone powder and large green onion, just like the ones from famous restaurants.

A spicy, rich gochujang sundubu jjigae made in just 5 minutes without broth, using gochujang, Korean fish cake (eomuk), and soft tofu.

A clear and savory beef radish soup made by simmering beef and radish thoroughly, enhanced with soup soy sauce and beef dashida for deep umami.

Pork, vegetables, seasoning, and water are all added to a pan and simmered down to a driver's restaurant-style brothy spicy stir-fried pork, perfect for mixing with rice.