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3,572 recipes found.

A crispy and savory enoki mushroom and chives pancake made with a chilled dough using ice water, sand lance fish sauce, and minced dried shrimp.

A delightful kimchi made by briefly blanching young radish greens, mixing with pickled cucumber and a special seasoning to create a clean, fresh flavor without any raw bitterness.

A refreshing summer specialty made by eliminating the raw scent of lettuce leaves and pouring a tangy, sweet, and cool broth over them.

A refreshing spring dongchimi made by salting radish with New Sugar and Jeonil Salt, then infused with red mustard greens for a rich color and savory depth.

Maximizing umami flavor using caramelized onions and saury canned soup, while eliminating fishy odor with doenjang and cooking wine for a clean finish.

Steaming napa cabbage with soju to eliminate its raw aroma, then topping it with crisp chopped vegetables and a tangy-sweet homemade soy sauce for a refreshing dish even more delicious than kimchi.

Stir-fried radish greens that are tenderized by gently pounding the stems with a mallet, then simmered with soybean paste marinade, large dried anchovies, and rice washing water for a rich, savory side dish perfect with rice.

Traditional mu-jjanji made by salting whole radishes, then aging them with chili seeds, soju, and jujubes.

Dried pollock strips softened in kelp broth, lightly coated with potato starch, and tossed in a spicy-sweet sauce using residual heat.

A spicy-sweet side dish made by stir-frying spam that's been blanched to remove excess salt and crisp fresh green peppers with chili oil, gochujang, and anchovy fish sauce—perfect as a rice-friendly accompaniment.

A grill house-style gochujang made by mixing two types of doenjang, chopped chili peppers, peanut powder, honey, and soda.

A secret recipe for boiling 2 packs of Shin Ramyun by adding ingredients in sequence at exact timings.