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597 recipes found.

A professional-style flower crab soup with a clean, fresh taste and a crisp spiciness from Vietnamese chili, effectively eliminating fishy odors.

Bean sprout soup seasoned with a clear, refreshing broth made from diphori and kelp, with a spicy kick from green chili peppers

A side dish of soybean sprouts lightly stir-fried in sesame oil to coat, steamed, cooled, and then tossed in a spicy and tangy sauce.

A spicy and sweet bulgogi dish made by stir-frying thinly sliced meat and soybean sprouts in a savory sauce.

A hot pot dish enjoyed moistly with plenty of bean sprouts on top of sweet bulgogi seasoning.

A savory and chewy side dish made by stir-frying perilla sprouts with soy sauce and starch syrup.

Tender, soft-braised perilla sprouts with a fragrant broth, perfect for mixing with rice.

A spicy braised dish of soybean sprouts, monkfish, and mixed seafood simmered in a fiery chili seasoning for a bold, tingling finish.

A super-simple namul side dish where radish and soybean sprouts are layered in a single pot, infused with sesame oil, and steamed in their own moisture.

Janchi guksu with a deep, rich anchovy broth, topped with finely chopped garlic chives and a spicy seasoning sauce, evoking the taste of a rural market.

A refreshing soybean sprout cold soup that brings out deep flavor by cooking the sprouts from the start and preserves their crisp texture.

A jjolmyeon that recreates the sweet, tangy, and savory nostalgic taste of school-day snack bars, enhanced with tonkatsu sauce and maesil extract.