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856 recipes found.

A nourishing soup that maximizes savory and sweet flavors by gently massaging fragrant spring mugwort with doenjang and adding it to a clean vegetable broth.

A premium soy-marinated rock crab made with licorice root, Korean pear, and soup soy sauce simmered together to create a deep, savory flavor without excessive saltiness.

The ultimate oyster rice soup, with a refreshing savory depth from fermented shrimp and fermented anchovy sauce, and a texture that highlights crunchy soybean sprouts and plump oysters.

A refreshing and spicy hangover soup made by boiling large mussels (seop) with radish and cheongyang chili pepper.

A naengmyeon garnish pickle that boasts an exceptionally crunchy and chewy texture by drawing out moisture through 24-hour osmotic dehydration in starch syrup.

A famous restaurant-style bibim makguksu with crunchy radish and cucumber pickled in starch syrup, tossed in a special seasoning sauce.

A versatile warm broth that delivers the rich, savory depth of naengmyeon or noodle house-style broth using only vegetables and seasonings, without any meat.

A Cheonan-style soy sauce dakgalbi where chicken braised in a rich soy sauce seasoning is stir-fried in a pan with spicy-sour radish salad.

A quick and crunchy yeolmu kimchi made without brining, simply by shaking yeolmu with lemon-lime soda and seasonings in a plastic bag.

A crunchy side dish made by rinsing the saltiness from store-bought soy-pickled radish and tossing it in a spicy, sweet, and sour seasoning

A mild, stomach-friendly porridge for the sick, made by simmering julienned radish and shrimp meat until the rice grains are completely soft and broken down.

A refreshing and chewy bibim guksu made by dissolving gochujang in store-bought naengmyeon broth and topping it with cucumber, ham, and seasoned dried radish