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9 recipes found.

A restaurant-style stew that maximizes freshness and spiciness by stir-frying fresh kimchi and lean pork neck in deeply simmered doenjang jjigae base.

A premium meat broth mandu soup with deep, universally appealing flavor, using a packaged galbi tang as the stock base.

A rich, deep broth with no heaviness, made by mixing gochujang and doenjang in a perfect 1:1 golden ratio, enhanced with diced potatoes for thickness, in a traditional Gangneung-style jang kalguksu.

An exotic shabu-shabu infused with subtle Southeast Asian spices using leftover rice noodle concentrate, served with a refreshing yuzu and cheongyang pepper soy sauce.

An ultra-simple, chewy homemade noodles that you can easily press out using a spatula and spoon handle—no need to roll the dough by hand.

A rich and savory beef mushroom jjigae with a soy sauce base, no complicated stock preparation required.

A hearty nourishing chicken gomtang made by thoroughly simmering a whole chicken, removing the meat, seasoning it, and serving it in a rich broth enhanced with chicken stock for a deep, savory flavor.

A rich and savory Japanese oden soup made with a naturally brewed broth, perfectly seasoned with salt to enhance the deep, authentic flavor of fish cake.

A simple yet deeply flavorful miso dashi soup with kelp, bonito flakes, and hon-dashi that delivers the rich umami of a professional Japanese restaurant.