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597 recipes found.

A restaurant-style gukbap featuring a sweet broth made by simmering squid and soybean sprouts, deepened with dipori packs and saeujeot, and topped with seasoned soybean sprouts.

A refreshing mul-jjolmyeon with a sweet and tangy broth made by mixing store-bought naengmyeon broth and chogochujang (vinegar-gochujang), topped with crunchy soybean sprouts and chewy noodles.

A spicy, tangy stew made by simmering tender tofu with steamed cod belly and pollack roe in a fiery chili seasoning.

A refreshing cold salad with crisp cucumber and soybean sprouts, paired with juicy chicken breast for a tangy, sweet, and spicy flavor experience.

A Hong Kong-style stir-fried noodle dish made with egg noodles that are doughy and non-burnable, combined with chicken and crisp soybean sprouts, seasoned with oyster sauce.

A savory myeongran al tang simmered in a refreshing anchovy broth with myeongran paste, tofu, and radish, delivering a bold yet deeply flavorful taste.

A Southeast Asian-style fried rice made in 5 minutes at home with Sriracha sauce and fermented sand lance sauce

A bindaetteok made quickly by mixing mung bean powder with sour kimchi and mung bean sprouts, then pan-frying

A spicy stir-fry dish made with chewy chicken gizzards, crunchy soybean sprouts, and a spicy sauce, perfect as a drinking snack.

Vietnamese-style rice noodle soup with stir-fried beef and a tangy, spicy chili vinegar, made with concentrated rice noodle broth

A Japanese-style sake don featuring thick slices of fresh salmon over rice, finished with a sweet and savory special soy sauce.

A hearty budae gukbap simmered with enoki mushrooms, tofu, bean sprouts, spam, and kimchi in beef bone broth, seasoned with a spicy kick.