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Spicy kimchi stew, homemade kimchi dumplings, and kimchi jajang made with No Brand premium cabbage kimchi, pork shoulder, and tofu

Thinly sliced pork belly, cabbage, and mung bean sprouts stir-fried, wrapped in egg, and topped with teriyaki sauce and mayonnaise — a Japanese-style tonpeiyaki.

A spring seasonal water kimchi that uses blended cold rice instead of flour paste, with tomatoes for a refreshing, tangy, and deep savory taste.

A healthy dish of microwave-steamed crunchy cabbage served with a no-cook tuna ssamjang packed with savory peanuts and canned tuna.

A hearty clay pot egg custard with finely chopped cabbage and carrot, enhanced with glutinous rice flour and shrimp paste for a smooth texture and rich umami flavor.

A light and refreshing cabbage apple salad with a savory, slightly tangy peanut Greek yogurt dressing—perfect as a substitute for rice.

A refreshing summer kimchi made by soaking large cabbage in a light wheat flour slurry and freshly blended pear juice, seasoned with a savory broth that delivers a clean, crisp, cool flavor without any fishy aftertaste.

A nourishing soup that removes the fishy smell from seaweed using mirin instead of sesame oil, then simmers with fresh abalone and albaegi cabbage for a clear, refreshing flavor.

A healthy pancake fried to sweet and crispy perfection using only the cabbage's natural moisture and eggs, with no water added

Blanching Chinese cabbage briefly to preserve its crisp texture, then stir-frying it quickly with tender shrimp and oyster sauce for a savory, moist Chinese-style dish.

A refreshing summer delicacy made by soaking cabbage and cucumber for a crisp texture, then pouring a clear, cool broth over them.

A Korean-style chicken fried rice that transforms leftover chicken, kimchi, spinach, and enoki mushrooms into a rich yet non-greasy dish.