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91 recipes found.

A rich galbitang made by simmering beef short ribs and assorted bones together for deep flavor, then tenderizing the meat in a pressure cooker.

A special beef soup enhanced with a subtle touch of doenjang, bringing depth and rich umami to the broth.

A refreshing and deep-flavored Ui Jeong-style bu ddeok jjigae made with a clean vegetable broth from radish and dried kelp, enhanced with a spoon of doenjang and a special seasoning blend.

A bowl of noodles featuring a rich dried round herring broth, spicy seasoning sauce, and crisp marinated chives piled high

A refreshing water kimchi with clean broth, made by placing fruits in a mesh bag without grinding them, and using aged chili peppers to create a crisp, soda-like carbonation.

A refreshing kimchi soybean sprout soup to soothe the stomach after the holidays. Made with aged kimchi, soybean sprouts, and various fish cakes and ham, this hearty and spicy soup is simmered like budae jjigae.

A refreshing cold soup with deep umami flavor from tuna sauce and blanched kelp, perfectly eliminating any fishy odor by briefly scalding the soaked kelp for just 10 seconds.

A refreshing janchiguksu with a rich anchovy broth, neat three-color garnishes, and a spicy soy sauce seasoning paste.

A refreshing and clean-tasting Saengdaegutang made by blanching fish chunks in hot water to remove any fishy smell, and finishing the broth with saeujeot and doenjang.

A rich, creamy yellow croaker soup made by coating the fish with sesame oil instead of frying it, then simmering it gently to extract a deep, velvety broth.

A side dish preserved for long-term storage, made by removing fishy odor with soju and marinating yellow croaker fillets in a spicy-sweet gochujang seasoning, enhanced with dried kelp for umami depth.

A rich, savory flower crab doenjang soup made by simmering a deep broth with crab shells and diphori, then stirring in doenjang for a deeply flavorful finish.