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723 recipes found.

Well-fermented kimchi is rinsed in water, seasoned, and served with a savory, spicy-sweet sauce alongside bibim guksu.

A famous restaurant-style budae jjigae loaded with various hams and sausages, made spicy with minced garlic, gochugaru, and sour kimchi

The crispness of rinsed sour kimchi blends with smooth milk and fresh cream for a clean, non-greasy kimchi cream risotto.

A hearty chicken stew simmered with spicy kimchi and blended soaked soybeans for a rich, thick texture.

A spicy, tangy kimchi rajebi simmered with kimchi, spicy ramen, chewy dumpling skins, and crisp bean sprouts in a fiery chili seasoning—perfect for a bold, refreshing bowl.

Kimchi bibim kalguksu made with a spicy-sweet sauce crafted from kimchi and soda, tossed with boiled thin wheat noodles, topped generously with lettuce and sesame powder.

A spicy, simmered dish of fully fermented kimchi, tender whole pork belly, and tofu braised in a fiery seasoning until the liquid is reduced.

Stir-fried pork and kimchi made by simmering pork foreleg and kimchi in a spicy chili seasoning until the sauce reduces, perfect to serve right alongside rice.

A budae jjigae made with a deep, spicy broth by adding beef meatballs and scallion kimchi to an 8-hour simmered beef brisket stock

Make a moist and deeply flavorful frying pan rice using leftover namul from Chuseok. Unlike fried rice, it has a different charm, enhanced by the nutty aroma of butter, transforming it into a gourmet dish.

A slow-aging kimchi fried rice that is hearty even with less rice by adding plenty of cabbage, and enhanced with natural umami from tomatoes.

A moist and unique kimchi pancake made with tomato moisture instead of water.