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918 recipes found.

A refreshing and clean water kimchi made by marinating cabbage and cucumber in a seasoned brine with salted shrimp and fruit.

Blanching napa cabbage to keep it crisp, then salting with ten-day salt and mixing with sesame oil and perilla oil for a clean, richly savory side dish

A simple side dish that highlights the savory umami of crispy spam and crunchy cabbage, perfectly stir-fried for a delicious, quick meal accompaniment

A crisp and refreshing side dish made by marinating washed perilla seed cabbage in vinegar water and adding thinly sliced apples to eliminate any raw aroma while enhancing freshness and crunch.

A katsu sando made by deep-frying pork loin until crispy and sandwiching it with crunchy cabbage salad in bread.

Create a rich and spicy broth by mixing doenjang and gochujang into beef bone stock, then enjoy it with fresh vegetables and beef short ribs, served shabu-shabu style.

Blanched napa cabbage is marinated with doenjang and soy sauce to deeply infuse flavor, then simmered with potatoes to create a rich, savory broth.

A refreshing water kimchi with crisp texture, made by marinating napa cabbage in a seasoning paste of cooled rice and apple, enhanced with New Sugar for crunch. The longer it ferments, the more flavorful it becomes.

A refreshing bomdong (spring napa cabbage) water kimchi made with kelp broth and blended fruits, enhanced with soju to eliminate raw aroma and maintain crispness and coolness for longer.

Crispy pan-fried mandu, soybean sprouts, chewy noodles, and vegetables tossed in a spicy-sweet sauce for a tangy bibim mandu

A course-style thinly sliced pork belly shabu-shabu featuring a premium homemade broth that blocks off any unpleasant odors with a refreshing touch of kelp and orange, two special dipping sauces, and a finishing kabocha squash porridge.

Pumpkin leaf ssam rice with stir-fried pork and cabbage in a savory doenjang seasoning