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21 recipes found.

A simple, refreshing pickle made by pouring a golden-ratio seasoning directly onto blanched toona sinensis without boiling the soy sauce—deliciously crisp and fragrant.

A ddukbokki that recreates the thick, savory sauce and chewy texture of street-side food stalls using fish cake stock concentrate and jujube syrup.

A versatile summer sauce made by mixing rich nuts into a base of gochujang and doenjang without fire, delivering a satisfying crunch and subtle sweetness.

A savory, richly flavored radish stew made without fish, using anchovies and kelp for depth, simmered with a spicy sauce of jujube syrup and perilla oil, bringing out the natural sweet and refreshing taste of autumn radish.

A light, savory-sweet steamed peas dish cooked without any oil, where moisture is evaporated over medium heat before being simmered to a rich, balanced flavor.

A unique side dish featuring crispy, non-fried dried anchovies tossed with a spicy-sweet secret gochujang sauce and fragrant green onions, without any oil.

A summer side dish that steals your appetite, made by lightly mixing gochujang and jujube syrup into doenjang to toss with crisp ojigochu peppers

A premium side dish with a satisfying chewy texture, made without boiling soy sauce separately—instead using rehydrated kelp broth combined with soju and jujube syrup in a golden ratio.

A nutritious and healthy snack made by stir-frying amasi seeds and mixed nuts in a sugar syrup with jujube syrup, maximizing their rich aroma and flavor.