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91 recipes found.

A spicy and deep-flavored dakbokkeumtang that adds chewy texture and natural sweetness with dried sweet potato strips and a refreshing touch with radish.

A special noodle dish boiled to be savory and spicy with pork shoulder and rich perilla seed powder.

A hearty Janchi Guksu (banquet noodles) made with a rich anchovy and dried anchovy broth, customizable with vegetable toppings, Busan-style pickled radish and chives, or a whisked egg.

An ultra-simple quail egg jangjorim that's ready by just putting all ingredients in one pot, boiling for 5 minutes, and cooling.

An ultra-simple ramen that recreates the rich flavor of Japanese tonkotsu ramen by adding stir-fried onion and doenjang in pork belly oil to store-bought Sari Gomtang noodles.

A refreshing white bean sprout salad seasoned with anchovy fish sauce and sesame salt, made by boiling bean sprouts with kelp for a deep umami flavor.

A silky, melt-in-the-mouth egg custard enhanced with a refreshing kelp broth and strained to remove stringy bits for an ultra-smooth texture.

A seasonal napa cabbage soup with a rich soybean paste base, enhanced with dried shrimp and anchovy stock, plus pickled radish for refreshing taste and umami depth.

A refreshing bean sprout radish soup with thinly sliced radish to shorten cooking time and savory shrimp paste for a clean, rich umami flavor.

Marinating radish in soy sauce broth prevents it from breaking down, while stir-frying beef brisket and green onions without oil enhances umami flavor—this is a hearty radish soup inspired by street-side jjigae-style rice porridge.

A traditional yukgaejang made by first stir-frying beef shank in a pressure cooker until tender, then simmering it with generous amounts of large green onion and vegetables for a deep, rich flavor.

A super simple dish of whole pork and aged kimchi steamed together in a pressure cooker for tender suyuk and melt-in-your-mouth kimchi