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31 recipes found.

A unique stone grilling dish that enhances the natural richness and chewy texture of beef short ribs, seasoned with natural seasoning green soybeans and fresh perilla oil.

A rich and chilled Korean soy milk noodle soup made by thoroughly boiling soaked white soybeans, peeling them, and blending them finely with ice and whole sesame seeds.

Soybean noodle soup made by boiling white soybeans soaked for just one hour, peeling them, then grinding them with roasted peanut powder and sesame powder for a rich, savory broth.

A hearty kongbiji jjigae made with freshly ground soybeans, pork shoulder, and aged kimchi.

A secret recipe for a perfectly tender, savory-sweet black soybean side dish with rich umami flavor, made by soaking beans in sweet onion water to achieve a soft texture that doesn't harden even when cooled.

A soybean side dish made without soaking, where beans are sautéed in oil to prevent skin splitting and seasoned with ginger to eliminate fishy odor, resulting in a tender texture rather than being hard.

A hearty mixed grain rice cooked in an electric rice cooker without a steamer, incorporating whole grains, chestnuts, and jujubes all at once.

A super simple kongjeon made by quickly cooking raw, unsoaked beans in a microwave and boiling water, then grinding them in a blender. It's as savory and light as bindaetteok.

A recipe for making fluffy and chewy ogokbap without fail using an electric rice cooker, with a secret ingredient, soju, to cleanly remove any off-flavors and astringency.

A sticky, moist mixed grain rice for the Lunar New Year's full moon festival, made easily in an electric rice cooker by using soju to eliminate the bitterness and off-flavors of whole grains, with jujubes replacing sugar for a refined sweetness.

A chilled kongguksu made by boiling soaked soybeans and blending them into a smooth broth, finished with perilla oil and whole sesame seeds.

A soybean side dish that enhances nuttiness by roasting the beans first without soaking, then simmering them to a chewy texture using kelp broth and soy sauce.