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97 recipes found.

A thick and creamy Toowoomba tteokbokki made with savory cream, spicy Vietnamese chili, and the deep umami of fermented sand lance sauce

A rice thief soy-braised pork made by rendering pork fat until crispy, then simmering in a savory seasoning.

A mushroom jangajji made by briefly blanching enoki, king oyster, and wood ear mushrooms, then soaking them in a pickling liquid of soy sauce, fermented fish sauce, vinegar, and soju.

Janchi guksu with a crunchy blanched mung bean sprout topping and a spicy seasoning sauce that maximizes texture

A spicy and savory suyuk rice soup made by adding soybean sprouts, vegetables, gochugaru, and fermented sand lance sauce to the rich broth from boiled pork belly.

Tender chicken steamed with ginger and garlic, served with fragrant minari and freshly made bossam radish kimchi.

An appetite-stimulating side dish made by firmly massaging rehydrated dried radish strips with gochugaru, oligosaccharide syrup, and fermented sand lance sauce seasoning

Korean-style Vietnamese spring rolls with fresh vegetables and sausage wrapped in rice paper, served with a fish sauce made from fermented sand lance sauce, Tabasco, and cilantro.

A standout chicken dish where chicken is seasoned with fermented sand lance sauce and chicken stock, pan-fried until crispy, then stir-fried with garlicky pasta.

A tomato seafood risotto with a popping texture made with frozen mixed seafood, canned whole tomatoes, and soaked barley.

A seasoning made by blending apple, pear, garlic, and fermented anchovy sauce, then tossed with fresh vegetables like napa cabbage heart and scallions for an instant geotjeori.

A fiery bul-naengmyeon with a spicy gochugaru dadagi and dashida broth