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235 recipes found.

A preserved quail egg sauce with enhanced shelf life and refreshing flavor, made by combining dashi water simmered with kelp and soy sauce with various fresh vegetables and fresh lemon juice, without using fire.

A silky, bouncy Japanese-style egg custard made by mixing beaten eggs strained through a sieve with kelp broth in the perfect golden ratio.

A restaurant-quality soybean sprout gukbap featuring crisp, short sprouts briefly blanched and chilled in cold water to preserve crunch, then simmered in a refreshing dried anchovy broth.

A savory, tender school-style egg custard made by steaming eggs with carrot and green onions in kelp broth.

A spicy, hearty stew with pork and potatoes simmered in anchovy-kelp broth and seasoned with gochujang.

A hearty and savory scallion kimchi pork belly rice cooked in a pot with golden-brown grilled pork belly, stir-fried scallion kimchi, rice, and kelp, delivering a satisfying and flavorful meal.

A wholesome mixed-grain rice seasoned with the rich aroma of black rice, sweet fresh chestnuts, and a savory dashi broth made from kelp, enhanced with fresh seasonal Gangnam beans and tiger beans.

A moist radish rice made with fresh mussels and kelp, using unsoaked rice to prevent stickiness and enhance umami flavor, creating a harmonious balance of moisture from the radish and mussels.

A refreshing Cold Soba with chewy buckwheat noodles served in a homemade broth made from dried shrimp, anchovies, and various vegetables, perfect for beating the summer heat.

A fragrant seawater-flavored kelp bibimbap made by mixing fresh kelp with green chili, vegetables, and a savory sauce of soy sauce and plum syrup.

Myeongran pot rice made by stir-frying myeongran, garlic, and shiitake mushrooms in butter, then cooking them in kelp broth, finished with scallions, garlic chives, and perilla oil for an aromatic touch.

A soybean side dish that enhances nuttiness by roasting the beans first without soaking, then simmering them to a chewy texture using kelp broth and soy sauce.