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597 recipes found.

Infusing chili powder into a broth pouch for a clean, non-greasy flavor and enhancing umami with shrimp paste, creating a refreshing soup even more refreshing than a hangover remedy

A super simple japchae where the glass noodles are coated with oil while boiling to prevent sticking, and crunchy soybean sprouts and chewy fish cakes are quickly stir-fried with a special seasoning sauce.

An ultra-simple steamed beef and vegetable dish made in just 10 minutes in the microwave, with crisp napa cabbage and bean sprouts topped with beef top round and drizzled with a yellow mustard soy sauce.

A refreshing bean sprout radish soup with thinly sliced radish to shorten cooking time and savory shrimp paste for a clean, rich umami flavor.

Marinating radish in soy sauce broth prevents it from breaking down, while stir-frying beef brisket and green onions without oil enhances umami flavor—this is a hearty radish soup inspired by street-side jjigae-style rice porridge.

Homemade kimchi dumplings with moist, chewy wrappers and a savory filling made by thoroughly squeezing out moisture from the ingredients and enhancing the meat with marinade.

A refreshing and crisp summer cold soup made with a savory broth simmered from kelp and bean sprouts, enhanced with roasted seaweed and plum syrup.

Boiled briefly with 1 cup of water and quickly cooled in cold water, then enhanced with anchovy fish sauce and sesame salt for maximum umami flavor.

A traditional yukgaejang made by first stir-frying beef shank in a pressure cooker until tender, then simmering it with generous amounts of large green onion and vegetables for a deep, rich flavor.

A hangover ramyun that maximizes flavor by first boiling soybean sprouts and kimchi to draw out a refreshing broth, then finishing with fermented anchovy sauce and a poached-style egg.

A super-simple hangover ramyun that delivers the refreshing depth of a seafood stew specialist in just 5 minutes by adding doenjang, garlic, and tuna extract to ramyun seasoning.

A Japanese-style ramen with a deep meat broth from boiled pork belly, enhanced with chicken stock for umami, topped with sweet and savory chashu.