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52 recipes found.

A simple and refreshing cucumber water kimchi with a crisp texture and清爽, clean broth flavor.

A secret kimchi with a natural sweetness from persimmon and a clean, crisp flavor from chili seeds—crisp and refreshing to the bite.

A seasonal godeulppa kimchi enhanced with a deep umami flavor from fermented anchovy sauce simmered with ginger and a touch of New Sugar to soften the bitterness.

Traditional method of preserving garlic chives in a jar with brine and soju, allowing crisp storage for up to a year without refrigeration

A crisp and savory altari kimchi made by deeply scoring radishes and mixing them with a paste of fermented yellow croaker fish sauce brine and soaked dried chili peppers.

Chonggak kimchi made by salting whole chorong radishes for a long time to preserve crispness and mixing with a seasoning centered on salted shrimp.

A chewy radish julienne kimchi with a crisp texture. The salted radish is squeezed tightly without rinsing so the seasoning penetrates deeply.

A method of boiling corn for 10 minutes in water with salt and new sugar, then letting it steam with the heat off, using corn husks as a base.

A refreshing summer kimchi made by mixing firm, crunchy chorongmu with a sauce of ground red chili peppers

A clean and refreshing summer nabak dongchimi made by salting summer radish until crunchy, then pouring a clean and cool broth mixed with pear and radish juice.

A seasonal cucumber kkakdugi that preserves the cucumber's natural crunch by salting with New Sugar and salt, then tossing with seasoning.

A summer delicacy of buckwheat noodles in a refreshing, tangy homemade dongchimi broth enhanced with clear lemon-lime soda and vinegar for extra savoriness