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297 recipes found.

This is a gamjatang-style jjageuli made with pork and plenty of potatoes in a beef bone broth, seasoned with savory perilla seed powder.

Chewy jjolmyeon noodles and soft sundubu simmered in a spicy seasoning with large green onion and onion

A refreshing tuna stew made spicy with gochugaru and gochujang, simmered with tuna, potatoes, and onions.

Chadol yukgaejang kalguksu made by stir-frying thinly sliced beef short plate, radish, and large green onion in a spicy gochugaru seasoning, then simmering in beef bone broth

Dry-fried yellow croaker flakes to remove fishy odor, then sautéed with dried seaweed in perilla oil before being simmered with rice washing water and anchovy sauce to create a creamy, refreshing miyeokguk inspired by Altoran's method

Korean mallow with coarse salt rubbed vigorously to remove its raw aroma, marinated with rich doenjang and simmered deeply and refreshingly for a hearty, savory soup.

A rich and savory wugui soybean paste soup made by simmering wugui in a deep broth extracted from diphori, with the wugui pre-marinated to ensure the flavor integrates perfectly into the broth.

Sautéed mussels create a creamy broth, then soaked seaweed is added and simmered to make a refreshing mussels seaweed soup.

Dried pollock strips softened in kelp broth, lightly coated with potato starch, and tossed in a spicy-sweet sauce using residual heat.

A cleanly stir-fried bracken fern namul, with dried bracken boiled until tender and chewy, free of any bitter taste.

A unique, trending stew featuring soft sundubu and chewy jjolmyeon noodles simmered in a spicy chili oil base with stir-fried beef and scallion-infused oil

A premium restorative porridge made by finely chopping fresh abalone innards and stir-frying them with rice for a nutty flavor, then topped with an egg yolk for extra smoothness.