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297 recipes found.

A spicy rice thief anchovy dadaegi made by stir-frying anchovies to remove moisture, then mincing them with cheongyang chili peppers and seasoning boldly.

A rich and savory hangover soup made with pork ribs instead of the usual spine bones, simmered with nutty soybean milk and sour kimchi for deep flavor.

A daily side dish of blanched spinach seasoned with salted shrimp sauce and soup soy sauce for deep umami flavor.

Deep and rich umami Sogalbi Kimchi Jjim made with grilled beef short ribs in pork fat and stir-fried ssamjang, a total rice thief.

A deep and rich stew made with a spoonful of beef bone powder, reminiscent of a 30-year-old restaurant's style.

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

A clean and light tteokguk made with anchovy broth instead of rich, heavy meat broth, in the style of Sumine Banchan.

A special beef jangjorim with chewy texture and deep flavor, made by braising beef shank and gosari together.

A refreshing summer tonic soup made by simmering freshwater snails cleaned in spring water and blanched until clean, combined with soybean paste and crushed mugwort for a rich, savory flavor.

A clean and light seaweed soup made without sautéing in sesame oil, enhanced with the savory depth of chicken breast and minced garlic

Sautéed beef brisket enhances richness, while tenderized young napa cabbage is simmered in savory doenjang for a refreshing, slightly spicy soup.

A refreshing and slightly spicy hangover remedy that cleanses the strong fishy aroma and robust texture of dried pollock, then gently sautéed in sesame oil to draw out a rich, golden broth with a clean, savory depth.