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172 recipes found.

A spicy and crunchy braised squid and soybean sprout dish that replicates the flavor of a specialty restaurant's agujjim without using monkfish.

A hearty beef rice soup that recreates the spicy and refreshing taste of rest stop beef rice soup, made by simmering beef, radish, and soybean sprouts until rich and flavorful.

A reimagined version of the thick, hearty Gyeongsang regional street food, Gyeongsi-gi, made by adding stir-fried kimchi, thin wheat noodles, and soybean sprouts to instant dried anchovy kalguksu ramen.

A one-bowl dish where grilled beef short rib is combined with soybean sprouts and rice, steamed to retain crispness, then tossed with a versatile soy sauce seasoning.

A rich, deep-flavored premium sari gomtang noodles made by simmering grilled chicken thighs and green onions with doenjang and garlic for added depth.

Crispy pan-fried mandu, soybean sprouts, chewy noodles, and vegetables tossed in a spicy-sweet sauce for a tangy bibim mandu

A refreshing kimchi soybean sprout soup to soothe the stomach after the holidays. Made with aged kimchi, soybean sprouts, and various fish cakes and ham, this hearty and spicy soup is simmered like budae jjigae.

Soybean sprouts, doraji root (Korean bellflower, Platycodon grandiflorus), and gosari (Korean bracken fern, Pteridium aquilinum) are arranged in sections in a single pot and steamed together, creating a deeply flavorful and convenient holiday three-color namul.

A clear, refreshing soup that highlights the natural clean taste of fresh pollock, simmered in a broth made with dipori and large green onion roots.

A restaurant-style spicy-sweet dakgalbi stir-fried with crunchy soybean sprouts and a savory special sauce

A refreshing mul-jjolmyeon with savory depth, served in an icy beef broth over a sweet-and-sour bibim sauce.

A refreshing hangover soup made in just 5 minutes with soybean sprouts, doenjang, and anchovy dashida, without the need for a separate broth-making process.