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172 recipes found.

Boiled pork belly simmered with aromatic vegetables and soy sauce, served warm on a bed of stir-fried soybean sprouts and vegetables with a smoky flavor, presented on an iron plate.

A super simple stir-fried rice that recreates the rich, savory flavor of the famous soybean sprout bulgogi restaurant’s signature side dish, using gochujang and tonkatsu sauce.

A stress-relief snack combining basic tteokbokki seasoning with a pungent Ma La sauce, topped with convenience store frozen chicken feet and crisp soybean sprouts for a satisfying bite.

Blanch briefly for exactly 2 minutes and 30 seconds with just a small amount of water to preserve crisp texture and rich flavor, then mix with soybean sprouts

A refreshing Oyster Gukbap made with clear broth seasoned with shredded radish, dried anchovies, and dried shrimp, topped with fresh live oysters, soybean sprouts, and green onions.

An innovative soybean sprout salad with dried kelp, steamed using minimal water to preserve rich umami and crisp texture

Thinly sliced pork belly bulgogi quickly stir-fried over high heat with a savory gochujang sauce, crunchy soybean sprouts, and shredded scallions

A spicy hot pot combining pan-fried tofu, crunchy soybean sprouts, and thinly sliced pork belly, all brought together with perilla oil.

A restaurant-style soybean sprout bulgogi where the sprouts are first stir-fried over high heat to lock in moisture, then tossed with sweet and spicy pork.

A famous pojangmacha-style spicy braised chicken feet, simmered in a sweet and spicy special sauce until the bones slip right off, topped with soybean sprouts.

A Gyeongsang-style hangover remedy porridge simmered with spicy, savory broth made from stir-fried kimchi and green onion, enriched with fragrant nureungji and refreshing soybean sprouts.

A side dish featuring crisp steamed soybean sprouts enhanced with fragrant perilla leaves and a touch of boiled water to maintain moisture and depth of flavor.