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918 recipes found.

A breakfast replacement juice made by steaming cabbage and carrots to reduce spiciness and raw odors, then blending with apples and olive oil for a smooth texture.

A tangy and sweet winter kimchi featuring crisp napa cabbage and fresh horseradish to balance the fishy aroma of water kelp.

An unusual side dish made by lightly steaming cabbage and cucumber, then tossing them with imitation crab sticks and a tangy, spicy Korean hot mustard sauce.

A tangy and sweet kimchi bibim noodle dish with a distinctive Sichuan-inspired flavor, enhanced by doubanjiang and Sichuan pepper oil.

A rice bowl that makes use of leftover pork belly and fridge vegetables, enhanced with green onion oil and a starch slurry for flavor and texture.

A fresh spring cabbage geotjeori tossed with julienned apple and water parsley in a thick, savory seasoning, meant to be eaten right away.

A flourless diet okonomiyaki made by stir-frying seafood mix, thinly sliced pork belly, and cabbage, then pan-frying with egg and cheese

A spicy stir-fried samgyeopsal jjambbong with pork belly, cabbage, and ramen, seasoned with fiery chili paste for a bold, numbing flavor.

A unique kimchi pancake that maximizes a thin, chewy texture by adding finely chopped soaked glass noodles

A hearty hot pot made by simmering beef, mushrooms, and vegetables in a savory marinade, resulting in a rich and flavorful broth.

Altari radish and napa cabbage are salted with coarse salt for 2 hours to preserve a crisp texture, then mixed with pear-onion juice and rice paste to create a deep-flavored mak kimchi.

A spicy and refreshing hot pot made with fresh beef, Korean small octopus (nakji), and tofu, simmered in a spicy seasoning for a wonderfully tangy and clean broth.