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9 recipes found.

A refreshing summer specialty kimchi with reduced gochugaru and fresh red chili paste, enhanced with the crisp freshness of minari, eliminating any heaviness.

A restaurant-secret water kimchi that captures the crisp crunch of pickled cucumbers and the refreshing coolness of young napa cabbage, seasoned with a broth made from dried shiitake and kelp, plus hand-ground chili paste.

A Jeolla-style Young Radish and Napa Cabbage Kimchi with a rich, savory depth, made using a broth brewed from salted fresh anchovies that enhances the umami flavor and leaves a satisfying taste on the palate.

A nostalgic Chinese udon that brings out the clean and refreshing flavor of seafood and vegetables without any oil.

A nourishing soup made with a rich one-hour eel-bone broth, seasoned young napa cabbage, mung bean sprouts, and enoki mushrooms.

Sautéed beef brisket enhances richness, while tenderized young napa cabbage is simmered in savory doenjang for a refreshing, slightly spicy soup.

A savory and refreshing soup made by simmering young napa cabbage and crisp soybean sprouts in a broth infused with dried round herring and kelp, seasoned with doenjang

A light, refreshing nabak kimchi made with young napa cabbage, radish, red bell pepper, pear, and apple

A special pickled side dish made by layering a homemade seasoning—crafted from soybean paste, flour slurry, and anchovy fish sauce—onto blanched young napa cabbage, resulting in a crisp and richly savory treat.