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922 recipes found.

A refreshing kimchi soup made by simmering fresh bean sprouts and crisp kimchi over a base of dried anchovies and yellow croaker flakes, with the fishy odor removed using a microwave for a clean, savory broth.

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 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 satisfying side dish featuring the rich umami of grilled gim and dried shrimp, stir-fried in a dry pan to eliminate fishiness, perfectly balanced with a sweet-savory sauce and a nutty aroma that pops with every bite.

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.

A crisp, refreshing side dish made with fresh cabbage without salting, enhanced with the secret ingredient—yogurt—for a rich umami flavor.

A crisp, spicy stir-fry featuring shishito peppers and chewy squid, with a thickened sauce that clings well to the ingredients for a deliciously savory-sweet side dish.

A savory, spicy stir-fry of chewy fish cakes with crisp bean sprouts, enhanced with scallion oil and chili oil, finished with a potato starch to create a dry, rich side dish that pairs well with rice.

A rich and savory seaweed soup made by simmering toasted short-grain rice with seaweed.

A crisp, fresh spring mu kimchi made without salting the mu, using a special seasoning crafted from dried chili peppers ground into a coarse paste to eliminate the raw aroma and deliver a clean, refreshing broth.

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

A savory side dish that transforms strong-smelling perilla leaves into a tender, delicate texture by briefly blanching them and layering them with a homemade dried anchovy-dried kelp soy sauce marinade—perfect for pairing with rice.