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107 recipes found.

A crisp radish salad with a subtle sweetness and refreshing tang, enhanced by one spoon of yuzu paste that makes it irresistibly addictive.

A restaurant-style bean sprout salad that bursts with umami, made by stir-frying blanched bean sprouts with freshly minced garlic using residual heat, then enhanced with dried anchovy sauce and beef dashi.

A crisp boiled bean sprout and pickled radish in oligosaccharide, seasoned with red pepper powder and dried anchovy sauce for a spicy, refreshing taste.

A savory green onion kimchi that highlights the slender, tender texture of autumn green onions without soaking them separately, enhanced with the fresh sweetness of onion for a delicious, immediate taste.

Cucumber kimchi with crispness preserved until the very last bite, using solar salt and maltose to draw out osmotic moisture

A crispy seafood pancake made with curry powder, potato starch, and an ice water batter that eliminates fishy odors and achieves a deep-fried texture.

Adds umami depth with yogurt and creates crisp, non-soggy onion kimchi by soaking in maltose and salt to prevent moisture buildup

A rich and deeply flavored cheonggukjang stew with sweetly sautéed pork mince in perilla oil, smooth rice washing broth, and dried anchovy sauce for an intense savory taste.

A fragrant water fern side dish that eliminates its distinct fishy odor and is stir-fried to be soft and moist.

Chef Kang Leo's special Tomato Natto Kimchi Jjigae recipe that brings out deep umami even with fresh kimchi.

A quick and satisfying porridge with spicy, savory shrimp and egg that helps relieve stress

A comforting hangover remedy ramen that uses tuna can oil to sauté kimchi, eliminating its fishy aroma and enhancing richness, then deepens flavor with dried anchovy sauce.