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221 recipes found.

Chef Choi Kang-rok's technique for making clean, impurity-free first and second extraction katsuobushi broth by controlling water temperature and using filter paper

Nutrient-rich abalone rice porridge made by simmering fresh abalone and rice in kelp broth.

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 hangover soup featuring a dried pollack broth, crunchy soybean sprouts, a poached egg, and a savory seasoning paste made with minced squid and dried pollack.

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 jjageuli dish made by stir-frying pre-seasoned pork in scallion oil with soy sauce, doenjang, and gochujang, then simmering it with potatoes cut to different sizes until thick and rich.

Tender steamed pork belly wrapped in kelp, served with spicy seasoned oysters and vegetables for a hearty kelp-steamed pork belly and oyster bossam.

A quick and refreshing egg soup made using myeongran-jjeot without the hassle of tedious prep work.

A refreshing hangover soup where the nuttiness of lightly grilled gopchang-gim (seaweed) and the clean taste of squid harmonize with crunchy bean sprouts to soothe your stomach.

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.