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73 recipes found.
Kim Dae-seok's aged kimchi Pork Belly Stew
A rich and spicy pork belly stew made by searing the outer surface of whole pork belly like frying, then simmering it with well-aged kimchi and deep anchovy stock for a bold, savory flavor.
Kim Ho-yoon's Whole Pork Belly Aged Kimchi Jjim
A deeply savory kimchi jjim where pork fat is stir-fried with chili powder and sesame oil to build flavor, then whole pork belly and aged kimchi are braised for two hours until tender and pull-apart soft.
Kim Jin-soon's Mukeunji Gamjatang
A super simple mukeunji gamjatang with rich umami, made by simmering washed aged kimchi and pork backbone until deeply flavorful
Ttukdak Hyung's Soybean Sprout Scallion Salad with Frozen Pork Belly Grill
A Korean BBQ restaurant-style grill where blanched soybean sprouts and shredded scallions are tossed in a special sauce, then grilled on a griddle with frozen pork belly and aged kimchi.
Aha Bujang's Tuna Mukeunji Bibimbap
A super simple bibimbap made by mixing rinsed aged kimchi with tuna, sugar, furikake, and sesame oil, then serving over rice.
Ttukdak Hyung's Aged Kimchi Mackerel Pot Rice
Mackerel roasted in an oven and aged kimchi stir-fried in perilla oil are cooked with rice and tsuyu in a pot, finished with garlic chives.
Ttukdak Hyung's Aged Kimchi Mokdori Stew
A rich and thick kimchi stew, inspired by dakbokkeumtang, made with thick pork neck and aged kimchi instead of chicken, with added potatoes.
Lee Yeon-bok's Kimchi Bibim Guksu
A summer delicacy of cold-rinsed somyeon noodles mixed with aged kimchi and a sauce balanced with gochujang, oyster sauce, and maesil syrup, adjusted for the kimchi's saltiness and sourness.
Sung Si Kyung's Aged Kimchi Tuna Gimbap
Gimbap rolled with washed aged kimchi seasoned with perilla oil and sugar instead of seaweed, filled with savory tuna mayo
Maeil Matna Kimchi Rolled Dumplings
A diet-friendly kimchi dumpling made by wrapping pork filling in aged kimchi instead of flour dumpling skins and steaming easily in the microwave
Striker Chef's Spam Kimchi Rice Ball Fritters
Savory rice balls filled with cheese, made with spam, aged kimchi, and pickled radish, then fried to a crisp. An arancini-style delicacy perfect as a side dish.
Kim Jin-soon's Mukeunji Braised Kimchi
A tender braised kimchi made by first boiling rinsed aged kimchi in water, then simmering it with perilla oil and tuna extract for a savory depth.