Filter recipes by category, time, difficulty, source, ingredient, and situation tag.
856 recipes found.

Traditional large-scale kimjang kimchi with a deep, savory flavor enhanced by diphori stock, glutinous rice paste, whole yellow stone anchovy sauce, fresh shrimp, and plum syrup.

Marinating radish in soy sauce broth first prevents it from breaking apart, while using shrimp paste instead of dried anchovy sauce creates a clean, rich umami flavor—this is a premium hangover remedy yellow croaker egg soup.

A delicious pancake featuring plenty of crisp, sweet burdock radish for maximum texture, fried to a satisfying crunch using fermented kimchi and ice water batter.

A clear, rich-tasting mussel soup with a refreshing and clean finish, enhanced by kombu and dried anchovy stock, and seasoned with shrimp paste for depth and freshness.

A refreshing napa kimchi enhanced with the subtle natural sweetness and crispness of apples and pears added to large-bulged napa cabbage and radish.

Marinated with sea salt to firm up the mackerel flesh, then simmered with a secret onion paste seasoning so that the flavor penetrates deep into the radish, creating a rich main dish.

A refreshing bean sprout gukbap with squid topping and crisp bean sprouts, made using a deep broth from dried anchovy heads and diphori, delivering the authentic taste of a specialty restaurant.

A delightful mini kimbap made by rolling a savory rice mixture with fragrant perilla leaves, crisp and crunchy pickled radish, and thick egg omelet into neat little rolls.

A premium pickled radish with a firm, crunchy texture that stays fresh and never becomes salty for up to a year, achieved by drawing out moisture using salt and maltose syrup.

A refreshing spring radish water kimchi preserved with New Sugar and salt to maintain crispness, using freshly grated fruit broth and soju to eliminate any off-odor.

A restaurant-style braised hairtail dish that removes fishy odors by cleaning with flour and enhances umami by pre-cooking the radish.

A meticulous Altari kimchi with a special seasoning made from beef bone broth and cold rice, developing a crisp texture and rich umami flavor as it ferments over time.