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153 recipes found.

Mashed spam is browned to bring out deep savory flavor, then soft sundubu and vegetables are braised in a reduced sauce creating an ultra-powerful rice thief braised dish.

A rice-thief side dish made by mixing soft-boiled eggs with vegetables, cooking wine, and fish sauce, without the hassle of boiling soy sauce.

A refreshing kimchi made with crunchy cucumber and tender eolgari cabbage, barely covered in a cool broth to stimulate the summer appetite.

A guaranteed-success yeolmu mul kimchi that replaces flour paste with nutty boiled barley to maximize refreshing taste and deep savory flavor.

A refreshing radish kimchi made by slicing radishes roughly and coarsely, leaving the skin on like sharpening a pencil, then marinating them with dried chili peppers and seasoned rice for a crisp, cool flavor.

A crisp, non-salty pickled green chili made with a rich soybean paste marinade enhanced with flour slurry and ginger liquor

A ramen with rich broth flavor enhanced by anchovy fish sauce and chewy noodles cooked by lifting them into the air, just like in a street food noodle shop.

Boiled briefly with 1 cup of water and quickly cooled in cold water, then enhanced with anchovy fish sauce and sesame salt for maximum umami flavor.

Fresh oysters seasoned for immediate serving with lemon, red pepper flakes, anchovy fish sauce, and sliced chestnuts.

A deep, savory flavor is achieved by adding secret beef bone broth and freshly ground dried chili peppers, while New Sugar balances the spiciness and maximizes crispness in this Altari Chonggak Kimchi.

An unbrined autumn yeolmu kimchi gently mixed with a seasoning of soaked dried chilies, apple, onion, and cold rice.

Elevate the savory depth with a generous spoon of anchovy fish sauce, creating a delicious, non-greasy side dish that’s easy to make in just one pan.