
A warm, savory Korean stew built on fermented soybean paste and a simple anchovy-kelp broth; tender pork, silky tofu, and summer vegetables simmer until deeply comforting. Layered, umami-forward flavors come together in under an hour for a home-friendly, satisfying meal.
6 cup water
½ oz dried anchovies, headless
1 kelp, 3-inch strip
3 tbsp doenjang
1 tbsp gochugaru
8 oz pork shoulder, thinly sliced
3 clove garlic, minced
½ yellow onion, thinly sliced
1 cup zucchini, half-moon slices
1 cup napa cabbage, chopped
4 shiitake mushrooms, sliced
8 oz soft tofu, cut into 1-inch cubes
2 stalk green onion, cut into 1-inch pieces
1 tsp soy sauce
1 tsp sesame oil
1 tbsp vegetable oil
¼ tsp salt
Nutritional information is calculated using an ingredient database and should be considered an estimate.

Chilled buckwheat noodles swim in a clear, savory beef broth brightened with vinegar and a touch of mustard—crisp cucumber and sweet pear add snap and balance. The soup is bracingly cold and refreshingly layered, perfect for warm days or when you want a clean, intensely flavored bowl.

Quick, bright, and fiery stir-fried squid tossed with crisp vegetables and a glossy gochujang glaze. The dish balances heat, sweetness, and a hint of tang so each bite is lively and satisfying.

Velvety steamed Korean eggs finished with fragrant sesame oil and scallions — light, silken, and comforting in every spoonful.