Recipe library
Brothtastic recipe library
New inCurry Laksa
your first steps to bone broths
Simmer a clear foundational stock once, freeze it in jars, then layer spices and aromatics into pho, ramen, and regional bowls—without starting from cold water every time.
All recipes
11 recipes in Korean.
- Korean
Doenjang Jjigae
Earthy soybean broth layered with doenjang, garlic, anchovy stock, and vegetables.
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KoreanGalbitang
Clear short rib broth with garlic, radish, and delicate beef flavor.
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KoreanJanchi Guksu
Mild, clear banquet noodles in a light chicken-forward broth—gentle enough for celebrations and everyday bowls.
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Jjamppong
Spicy Korean-Chinese seafood noodle soup with gochugaru heat, cabbage, and springy wheat noodles.
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Kalguksu
Knife-cut wheat noodles in a clear, savory broth—built from beef stock you already have, finished with soy, garlic, and scallion.
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Kimchi Guksu
Noodle soup with well-fermented kimchi in a warm, savory broth—distinct from jjigae, built for guksu bowls.
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Kimchi Jjigae
Savory broth built from stock, kimchi, garlic, and fermented chili paste.
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Naengmyeon
Chilled buckwheat noodles in a tangy, beefy cold broth—layered from stock you freeze and serve icy.
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Seolleongtang with Somyeon
Milky, beef-rich soup with fine wheat somyeon—layered from clear beef stock without starting ox bones from scratch again.
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Yukgaejang
Spicy beef broth layered with chili oil, garlic, scallions, and vegetables.
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Yukgaejang Kalguksu
Spicy shredded beef soup with knife-cut kalguksu noodles—heat and body from stock you already extracted.
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Stay simmering