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880 recipes found.

A sensational tonkatsu restaurant-style kkakdugi that uses cider and New Sugar to remove the radish's spiciness and maximize crunchiness with a sweet and sour flavor.

A delightful side dish combining crispy fried small anchovies and savory roasted seaweed, tossed in a special fish sauce-based seasoning.

A refreshing hangover soup where the nuttiness of lightly grilled gopchang-gim (seaweed) and the clean taste of squid harmonize with crunchy bean sprouts to soothe your stomach.

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

Special scallion salad made without sesame oil for a non-greasy, clean taste, using a golden ratio of red pepper powder and vinegar to perfectly cut through the richness of meat.

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 savory rice thief dish made with swamp snails (ureong) cleaned with flour, combined with anchovies and tofu to enhance umami while reducing saltiness.

A secret braised dish where yellow croaker is lightly pan-fried first, then simmered in a sauce containing soybean paste and soju to keep the flesh intact.

A savory stew featuring the fresh oceanic flavor of omandungi (warty sea squirt), blended into a seasoned sauce and simmered with crisp soybean sprouts and firm tofu for a bold, refreshing taste.

A refreshing spring dongchimi made by salting radish with New Sugar and Jeonil Salt, then infused with red mustard greens for a rich color and savory depth.

Maximizing umami flavor using caramelized onions and saury canned soup, while eliminating fishy odor with doenjang and cooking wine for a clean finish.

A grill house-style gochujang made by mixing two types of doenjang, chopped chili peppers, peanut powder, honey, and soda.