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219 recipes found.
Okjubu's Myeonran Potato Soup
A refreshing and clear soup where the deep umami of myeonran paste blends perfectly with the mild richness of potatoes
Okjubu's Squid and Radish Soup
A bold, spicy, and refreshing squid and radish soup with thick-cut radish simmered for maximum sweetness and coolness
Yoon Joomo's Island Spinach Soybean Paste Soup
A rich and deeply flavored traditional country-style soybean paste soup made with hairtail fish stock, robust homemade soybean paste, sweet winter island spinach, and savory fresh red shrimp.
Lim Sung-geun's Rich Soybean Paste Kalguksu
A restaurant-style soybean paste kalguksu with a rich, savory fermented soybean paste and a spicy kick
Okjubu's Busan Red Fish Cake
A spicy and richly flavored Busan-style red fish cake made with a secret sauce of gochujang and doenjang
Lim Sung-geun's Olgangi Jajangguk
A traditional Chungcheong-style hangover soup made by removing the bitterness from water dropwort with salt and boiling it thoroughly with the entire broth from boiled olgangi, resulting in a deep and refreshing flavor.
Lim Sung-geun's Balanced Stew
A versatile balanced stew that combines the salty richness of doenjang with the deep, savory umami of cheonggukjang in a golden ratio, delivering a rich, hearty flavor without heaviness.
Striker Chef's Spring Cabbage Bibim Noodles
An exotic bibim noodle dish with crispy, sweet and spicy seasoned spring cabbage kimchi, thin capellini noodles, and plump shrimp.
Okjubu's Wild Mint Salad
A refreshing side dish that awakens the appetite with crisp onions and a tangy-sweet dressing tossed lightly with fragrant wild mint.
Yoon Joomo's Mugwort Greens Salad
A side dish that preserves the fragrant, unique flavor of fresh mugwort greens, lightly marinated with Joseon soy sauce and dried anchovy sauce for a clean, refreshing taste.
Raymon Kim's Bulnack Jeongol
A spicy and refreshing jeongol simmered in just 15 minutes with squid and bulgogi beef
Yoon Yi-ryeon's Spring Cabbage Jjageuli
A spicy and savory jjageuli made by blanching spring cabbage, seasoning it, and simmering with shabu-shabu beef.