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260 recipes found.

Spicy kimchi stew, homemade kimchi dumplings, and kimchi jajang made with No Brand premium cabbage kimchi, pork shoulder, and tofu

Spicy side dish made by marinating ground pork with chopped green chili peppers and seasoning with soybean paste and anchovy sauce, aged for a week and served as a flavorful rice companion.

A Sichuan-style mapo eggplant stir-fry made without doubanjiang, using soybean paste and oyster sauce instead—perfect for mixing into rice with a quick stir.

A refreshing summer delicacy featuring tender steamed pumpkin leaves washed in vinegar water, wrapped around a savory stir-fry of tofu and ground beef seasoned with low-salt soybean paste.

A comforting and smooth soup made by dissolving soybean paste in dried anchovy broth with the fishy odor removed using a microwave, then simmering with eggs and enoki mushrooms.

Ground beef with fat stir-fried in spicy green onion oil, then simmered gently with soybean paste and water to create a versatile, all-purpose side sauce perfect for any meal.

A nourishing soybean paste jujube soup made by thoroughly washing field perilla, pounding it to maximize its aroma, and combining it with the freshness of clams and the nutty richness of perilla seed powder.

A savory, slightly thick stew made by marinating pork shoulder with soybean paste and garlic, then simmering it with salty menraku paste to create a delicious broth perfect for mixing with rice.

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.

Authentic Gwangju-style duck soup with a thick, rich broth made from fresh perilla seeds and glutinous rice, generously enhanced with taro stems and water dropwort.

Stir-fried radish greens that are tenderized by gently pounding the stems with a mallet, then simmered with soybean paste marinade, large dried anchovies, and rice washing water for a rich, savory side dish perfect with rice.

gangdoenjang simmered with sautéed dried anchovies and shiitake mushrooms, served with steamed cabbage