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940 recipes found.

Marinate chicken in milk, season it, portion it for one serving, then cook only what you need at a time.

Pan-fry medium anchovies without oil to eliminate fishy odor, then toss them in a spicy-sweet gochujang seasoning with ginger syrup for a savory side dish.

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 savory, tavern-style chicken intestine stir-fry with a spicy kick, cleaned thoroughly using flour scrubbing and soju marination, then enhanced with whole garlic and chili peppers for rich, aromatic flavor.

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.

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.

Mini fritters made by coating small, square fish cakes—kept chewy by not blanching in hot water—with a sweet and savory sauce and a colorful egg coating, then pan-fried to perfection.

Steaming fresh squid briefly makes it easier to handle, then pan-frying with just starch and egg creates a delightfully chewy yet crispy specialty fritter

Glossy, crisp-yet-chewy braised lotus root seasoned with black sugar, kombu, and ginger.

A clear, rich-tasting radish soup made without beef—radish is first marinated and stir-fried in homemade soy sauce, then simmered with dried kelp stock for a clean, deep umami flavor.