<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom" xmlns:content="http://purl.org/rss/1.0/modules/content/"><channel><title>Recipes on Simply Minimal</title><link>https://hanhub.click/en/posts/recipe/</link><description>Recent content in Recipes on Simply Minimal</description><image><title>Simply Minimal</title><url>https://hanhub.click/images/og-image.png</url><link>https://hanhub.click/images/og-image.png</link></image><generator>Hugo -- 0.151.2</generator><language>en-us</language><copyright>2025 Han All rights reserved.</copyright><lastBuildDate>Thu, 20 Aug 2026 00:00:00 +0000</lastBuildDate><atom:link href="https://hanhub.click/en/posts/recipe/index.xml" rel="self" type="application/rss+xml"/><item><title>Spicy Myeolchi-bokkeum — Tossed in the Sauce, Not Fried in It</title><link>https://hanhub.click/en/posts/recipe/myeolchi-bokkeum/</link><pubDate>Thu, 20 Aug 2026 00:00:00 +0000</pubDate><guid>https://hanhub.click/en/posts/recipe/myeolchi-bokkeum/</guid><description>A Korean anchovy side dish where the sauce boils for 20 seconds and the crisp anchovies get folded in. It won&amp;#39;t harden as it cools.</description></item><item><title>Mugeunji Jjageuri for 4 — Aged Kimchi, Spam, and a Can of Tuna</title><link>https://hanhub.click/en/posts/recipe/mugeunji-jjageuri/</link><pubDate>Tue, 18 Aug 2026 00:00:00 +0000</pubDate><guid>https://hanhub.click/en/posts/recipe/mugeunji-jjageuri/</guid><description>A thick kimchi stew for when the holiday gift sets are still in the cupboard. Cho Mi-ryung&amp;#39;s method, served with an unsalted rolled omelette.</description></item><item><title>Dwaeji Galbi-jjim for 4 — Skip the Soaking, Sear the Ribs Hard</title><link>https://hanhub.click/en/posts/recipe/dwaeji-galbi-jjim/</link><pubDate>Sun, 16 Aug 2026 00:00:00 +0000</pubDate><guid>https://hanhub.click/en/posts/recipe/dwaeji-galbi-jjim/</guid><description>Braised Korean pork ribs the Ryu Su-young way. On the table in about 50 minutes.</description></item><item><title>Dak Hanmari for 4 — Save the Broth for Instant Noodles</title><link>https://hanhub.click/en/posts/recipe/dak-hanmari/</link><pubDate>Fri, 14 Aug 2026 00:00:00 +0000</pubDate><guid>https://hanhub.click/en/posts/recipe/dak-hanmari/</guid><description>A whole-chicken hot pot built from a pack of cut-up chicken. Dip the meat in a mustard sauce, then cook ramyeon noodles in what&amp;#39;s left.</description></item><item><title>Meat Doenjang-jjigae for 2 — The Deal I Struck with Vegetable-Hating Kids</title><link>https://hanhub.click/en/posts/recipe/doenjang-jjigae/</link><pubDate>Wed, 12 Aug 2026 00:00:00 +0000</pubDate><guid>https://hanhub.click/en/posts/recipe/doenjang-jjigae/</guid><description>Korean soybean paste stew built on rice water, with potato as the only vegetable. The meat makes up for it.</description></item><item><title>Suyuk for 4 — Simmered in a Bottle of Soju, No Water</title><link>https://hanhub.click/en/posts/recipe/suyuk/</link><pubDate>Mon, 10 Aug 2026 00:00:00 +0000</pubDate><guid>https://hanhub.click/en/posts/recipe/suyuk/</guid><description>Korean boiled pork made without doenjang, coffee, or bay leaves. One bottle of soju goes in, and you simmer until it&amp;#39;s gone.</description></item><item><title>Jeyuk-bokkeum for 4 — A Soy-Marinated Version, Mild or Spicy</title><link>https://hanhub.click/en/posts/recipe/jeyuk-bokkeum/</link><pubDate>Sat, 08 Aug 2026 00:00:00 +0000</pubDate><guid>https://hanhub.click/en/posts/recipe/jeyuk-bokkeum/</guid><description>Korean stir-fried pork marinated in soy sauce instead of gochujang. Pear juice does double duty — sweetness and tenderizing.</description></item><item><title>Kimchi Dwaejigogi-bokkeum for 4 — Thick-Cut Pork Neck with Sour Kimchi</title><link>https://hanhub.click/en/posts/recipe/kimchi-dwaejigogi-bokkeum/</link><pubDate>Thu, 06 Aug 2026 00:00:00 +0000</pubDate><guid>https://hanhub.click/en/posts/recipe/kimchi-dwaejigogi-bokkeum/</guid><description>Korean stir-fried kimchi and pork, using grill-cut pork neck and only the ribs of the kimchi leaves. The sauce is boiled in the middle of the pan first.</description></item></channel></rss>