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91 recipes found.

A refreshing cold soup made with bean sprouts and dried kelp stock, enhanced with pickled cucumber and half a tablespoon of vinegar for a crisp, lively flavor.

A perfect recreation of the savory depth and pinkish broth color unique to street food stalls, using frozen blue crabs and a secret seasoning blend.

A spicy street-style eomuk-tang with a refreshing broth made from shrimp heads and large green onion roots, deepened with tuna extract and soup soy sauce.

A deeply flavored shabu-shabu made by blanching assorted vegetables and thinly sliced beef short plate in a kelp-infused broth, finished with kalguksu noodles

A refreshing and deep broth eomuk-tang, just like street food specialty shops, made by adding savory seasoning to a kelp and vegetable stock.

A savory soup made with a rice water base, anchovy and kelp stock, sweet bomdong cabbage, and plump shrimp for a refreshing finish.

A savory, slightly spicy jangjorim made by simmering duck eggs in a broth of dried anchovies and kelp, enhanced with chili peppers and garlic.

A crisp onion and radish pickle with a savory depth from kelp broth, natural sea salt, and new sugar, perfectly complementing meat dishes.

A premium pickle that preserves the crisp texture and savory depth of green onions using a non-boiled soy sauce base enriched with honey and dried kelp.

A rich, slow-braised kimchi jjim made with aged kimchi, canned mackerel pike, kelp broth, and pork, simmered until deeply flavorful.

Pork rind boiled thoroughly with doenjang and aromatic vegetables to completely eliminate any off-odor, then stir-fried until glazed in a spicy-sweet sauce for a chewy drinking snack

A versatile base broth that delivers a clean, deep flavor for various stews, soups, and braises.