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8 recipes found.

A method to complete beef miyeokguk, which requires long heating to extract deep umami, as a rich broth in 30 minutes using the high-pressure function of a rice cooker.

Quick and simple yukgaejang with a rich, savory flavor made by stir-frying gochugaru in the oil from tender beef, then boiling with generous amounts of green onion and mushrooms for a bold, spicy-sweet broth.

A savory and slightly spicy soup made by mixing doenjang and gochujang in a 4:1 golden ratio, enhanced with dried shrimp and clams for freshness and rich umami flavor.

A soybean sprout soup with deep, spicy flavor and refreshing taste, achieved by removing fishy odor with whole peppercorns and enhancing depth with shrimp paste and red chili powder.

A refreshing hangover soup simmered with yellow croaker and crisp bean sprouts fried in perilla oil, cleansing the stomach and restoring balance.

A powerfully spicy hangover ramyeon that combines the intense heat of Teumsae Ramyeon with the rich, refreshing white jjamppong broth of Nagasaki.

A hangover ramen with stir-fried dried pollack in sesame oil and crunchy bean sprouts, offering a refreshing and deep flavor.

A refreshing, slightly spicy soybean sprout stew simmered with clams and seafood stock, similar to a seafood soup.