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88 recipes found.

A unique namul side dish where onion and large green onion are briefly blanched instead of stir-fried, then seasoned cleanly and spicily.

A spicy and tangy squid muchim that brings out the natural flavor of squid by blanching it in its own moisture instead of boiling in lots of water.

A special muchim made by blanching butterbur stems, splitting them thinly, and tossing them in a sweet-and-sour gochujang sauce for a refreshing, crunchy side dish.

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

A side dish made by stir-frying soybean sprouts in cooking oil, then glazing them with gochugaru and soy sauce seasoning for a chewy and crunchy texture.

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

A Busan specialty of chewy glass noodles topped with colorful garnishes and a sweet, tangy, and spicy bibim sauce

Grilled LA galbi with deep flavor and tender texture, made with a classic fruit-blended marinade

Traditional altari chonggak kimchi with crunchy young radishes and hand-chopped seasoning for deep flavor

A unique kimchi that combines tangy tomatoes with a salty and spicy kimchi seasoning, perfect as a summer delicacy.

Traditional pa kimchi that highlights the sharpness of scallions with a special seasoning made by blending garlic, ginger, fish sauce, and cold rice

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.