
Doenjang Jjigae
A quick anchovy-and-kelp stock makes the broth backbone (the Korean kitchen standard, taking 10 minutes)
Korean
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A quick anchovy-and-kelp stock makes the broth backbone (the Korean kitchen standard, taking 10 minutes)

This classic Thai hot and sour soup features succulent prawns in a fragrant broth infused with lemongrass, galangal, and lime leaves

Ganguo, literally "dry pot", is the dry sister of hotpot

Sichuan hot pot is less a dish than a method of eating: a pot of fiercely spiced red broth (and ideally a second clear…

Tom kha gai is a popular spicy coconut soup

When you go out for Thai food this is sure to be on the menu