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597 recipes found.

A refreshing and clean-tasting Saengdaegutang made by blanching fish chunks in hot water to remove any fishy smell, and finishing the broth with saeujeot and doenjang.

A refreshing summer side dish made by lightly mixing perilla sprouts and anchovy sauce with tomatoes that have been heated in the microwave for 1 minute.

A refreshing summer side dish featuring crisp steamed soybean sprouts, cool cucumber, and chewy dried fish flakes tossed in a zesty lemon-ginger sauce that awakens the appetite.

A crisp side dish made by briefly blanching spring-season perilla sprouts, rolling them into neat little bundles, and tossing them in a sweet-and-sour sauce with gochujang for a refreshing bite.

A refreshing clam bean sprout soup enhanced with rich perilla seed powder, delivering both cool freshness and deep savory notes—perfect for hangover relief.

Enhanced with the savory depth of bean sprout cooking water and anchovy fish sauce, this unique bean sprout salad features crisp broccoli for added nutrition and vibrant color.

A refreshing and slightly spicy hangover remedy that cleanses the strong fishy aroma and robust texture of dried pollock, then gently sautéed in sesame oil to draw out a rich, golden broth with a clean, savory depth.

Sautéed sour kimchi in tuna can oil, then simmered with bean sprouts and tofu, seasoned with salted shrimp and anchovy fish sauce for a tangy, savory soup.

A savory and refreshing soup made by simmering young napa cabbage and crisp soybean sprouts in a broth infused with dried round herring and kelp, seasoned with doenjang

Stir-frying pickled radish and bean sprouts, then steaming them briefly with gompi seaweed to preserve a rich, slightly chewy texture—this is a fragrant, savory side dish that highlights the natural flavors of the ingredients.

A refreshing salad featuring crisp straight bean sprouts and fragrant chives, enhanced with a secret seasoning from famous grilled offal restaurants—perfectly paired with rich meat dishes.

A hearty and spicy Gyeongsang-style pork stew made by simmering pork shoulder, enoki mushrooms, and glass noodles in dried anchovy and kelp broth.