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410 recipes found.

A delicious noodle dish featuring chewy dried fish cake stir-fried to a deep brown color and served with a savory-sweet soy sauce dressing, tossed with thin noodles for a rich, satisfying bite.

A rich, savory kimchi jjim made by simmering fresh kimchi with dried anchovies, doenjang, and gochujang after thoroughly rinsing off the strong seasoning, creating a perfect side dish that pairs beautifully with rice.

Roast whole onions until golden brown in a pan without oil to maximize natural sweetness, then marinate in savory soy sauce seasoning for a delicious pickle that revives tired palates.

A quick, ready-to-eat gyeotjil that captures the deep umami and refreshing taste of a specialty kalguksu shop by grinding dried chili peppers and apple, with MSG perfectly replicating the authentic restaurant flavor.

A summer classic featuring aged cucumber (nokak) thoroughly salted and squeezed dry, then tossed with gochujang and sesame seed powder to maximize its crisp texture.

A premium, savory pancake made by mixing natural seasoning dried shrimp powder into a batter and baking it with the tender, sweet inner leaves of napa cabbage, infused with the rich aroma of perilla oil.

Marinated with syrup and salt to maximize a chewy, crunchy texture, this professional-style baosam mu kimchi is seasoned with a special savory sauce that pairs perfectly with braised pork.

A refreshing and tangy side dish made by tossing fragrant dallae with chewy gwolbaengi, seasoned with salt and vinegar instead of soy sauce for a clean, crisp flavor.

Using sugar to draw out the moisture from radish, creating a firm and chewy texture, then aging it in soy sauce and plum syrup

Packed with leftover vegetables from the fridge, this spicy-sour dotori-muk banchim delivers a satisfyingly chewy texture without any bitterness.

A deep-flavored gochujang pickle enhanced with soy sauce, doenjang, licorice root, and soju, maintaining crispness even after long storage without becoming soggy.

A crisp radish salad made by soaking summer radish in new sugar and vinegar to remove its bitterness and spiciness, preserving its refreshing crunch.