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1,200 recipes found.

A sundae soup dish made by blanching osorigamtu first to reduce any off-flavor, then simmering it deeply with perilla seed powder and garlic without using beef bones.

Oxtail and beef tendon blanched in doenjang broth, then pressure-steamed until tender, served with garlic chive salad for a flavorful braised oxtail dish.

A restaurant-style all-purpose chogochujang (vinegar-gochujang) made in 5 minutes by mixing gochujang, vinegar, oligosaccharide syrup, and maesil extract in a golden ratio.

A super-simple silken tofu salad finished with a special soy sauce dressing that is not salty and clings smoothly to the palate, just like at a Korean fine-dining restaurant.

A generous homemade yangjangpi with stir-fried seafood and vegetables, paired with a tangy special mustard sauce

A versatile Japanese-style salad dressing made by blending carrot, onion, and apple with soy sauce, vinegar, and clear lemon-lime soda

A recipe for tender, chewy suyuk and rich broth made by slowly simmering beef tendon and chuck roll for a long time.

A budget-friendly bibimbap that comes together in 5 minutes by topping rice with sweet-and-sour radish salad and savory stir-fried pork.

A super-simple dongpo pork braised until rich and tender using five-spice powder and dark soy sauce (laochou) instead of complicated spices

A classic bibim jjolmyeon mixed with a sweet and tangy sauce made from the golden ratio of gochujang, vinegar, and sugar

A hearty, spicy frozen pollock stew loaded with pollock milt and cod roe, finished with a special wild chive dipping sauce that rivals restaurant quality.

Instead of a thick flour coating, this jeon is made by thinly coating lotus root with Korean pancake mix, bringing out the flavor of the shrimp in a slow-aging recipe.