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6 recipes found.

A rich, savory soy sauce marinated shrimp made by simply adding water, lemon, and cheongyang chili pepper to buckwheat broth concentrate and aging without boiling

A Chinese restaurant-style jungguk udon finished with soft egg in a clear, refreshing broth simmered with clams, seafood, and vegetables.

A spicy, savory three-seafood chili jjajang made by quickly stir-frying pre-cooked seafood, pork, and cheongyang chili peppers in a chunjang sauce.

A moist and tender Busan-style Dongnae pajeon made by laying whole scallions in a pan, topping with seafood, batter, and egg wash, then pan-frying gently.

A super-simple mandu egg soup that comes together in 10 minutes using store-bought frozen mandu and tuna extract for a rich, smooth broth.

A clean white jjajang made by frying pork in soy sauce to infuse a smoky aroma and seasoning it with a special yellow soybean paste.