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9 recipes found.

A super simple onion pickle that maximizes crispness and refreshment by using soda instead of boiling soy sauce, eliminating the hassle of heating and cooling.

A formula recipe for kimchi jjigae that uses vinegar and sugar with unfermented fresh kimchi to create a deep, tangy flavor as if made with sour kimchi.

Plump oysters steamed with kelp and cheongju, served with a garlic ponzu dipping sauce — a clean, elegant drinking snack.

A potato starch tangsuyuk recipe that removes blood from the meat cleanly and coats it with settled potato starch sediment to create a snowflake-like white and chewy fry.

A bibim naengmyeon inspired by the intense spiciness of a famous spicy naengmyeon restaurant, combining Vietnamese chili powder and savory seasonings.

A super-simple silken tofu salad finished with a special soy sauce dressing that is not salty and clings smoothly to the palate, just like at a Korean fine-dining restaurant.

A hangover ramyun that protects the stomach with a soft egg blanket, featuring the sharp heat of crushed Vietnamese chili and the acidity of vinegar, without turning cloudy.

A Thai-style jokbal rice bowl (khao kha mu) featuring boiled pig's trotters and broth, enhanced with a sweet-savory sauce and a spicy-sour chili vinegar.

A clean, crisp dureup jangajji made by simply mixing the ingredients in the correct ratio without boiling the soy sauce mixture.