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172 recipes found.

A bold, refreshing seafood-style spicy soup that uses yellowfin tuna head and bones, blanched in boiling water to eliminate fishy odor, then simmered with clams and vegetables for a crisp, fiery flavor.

Soybean sprout pot rice cooked in anchovy and kelp broth, served with crispy stir-fried beef and scallions for a deeply savory one-bowl meal.

Authentic Jeju traditional meat noodles with crisp soybean sprouts, served in a clear and refreshing broth, paired with chewy dombegogi

A savory and refreshing cabbage doenjang soup simmered with dried anchovies and rice washing water broth, featuring the sweet taste of cabbage and crisp soybean sprouts.

A one-bowl meal where seasoned beef and crunchy bean sprouts are piled on top of rice in a rice cooker, served with a spicy chive dipping sauce.

A Uijeongbu-style budae jjigae enriched with ham, sausage, ketchup, and steak sauce, deepened with beef bone broth.

A Korean BBQ-style fresh salad that cuts the richness of grilled meat with blanched soybean sprouts, sharp scallion shreds, and a savory, umami-packed seasoning.

A simple, quick dish that stir-fries fragrant pork belly and crisp soybean sprouts over high heat with oyster sauce, then elevates the savory depth with a subtle hint of vinegar.

Pan-sear thick-cut pork belly over high heat to draw out rich, savory fat, then quickly stir-fry fresh vegetables and soybean sprouts with oyster sauce to maximize crispness.

A simple 5-minute dish that enhances store-bought cold noodle broth with fresh mustard for a tangy, refreshing flavor.

A refreshing, tangy soup made with a deep broth from dried anchovies and kelp, featuring crisp kimchi and soybean sprouts, enhanced with water dropwort instead of green onions for a unique coolness.

A spicy, hearty kalguksu made by boiling instant dried anchovy kalguksu ramen with thick pork belly, aromatic green onion and chili oil, plus crisp soybean sprouts for a bold, satisfying flavor.