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2,626 recipes found.

A crisp cucumber water kimchi made by soaking cucumbers in a solution of New Sugar and sea salt to prevent softening, then mixing with a strained fruit broth made from apple, bell pepper, and other ingredients for long-lasting crunch and refreshing taste.

A top-tier cucumber pickle that stays crisp until the last bite, using blanched carrot water to maintain crunchiness throughout.

A recipe for making tteokbokki using leftover rice cakes from holidays, coated first with dark soy sauce to prevent burning and ensure even seasoning throughout.

A refreshing bean sprout radish soup with thinly sliced radish to shorten cooking time and savory shrimp paste for a clean, rich umami flavor.

Using beef bone broth and onion brine to balance the sharpness of young radish and create a deep, savory flavor, this recipe ensures crisp, fail-proof kimchi even for cooking beginners.

A refined samgyeopsal stir-fry with a rich, savory flavor achieved by removing the fat from well-charred pork belly and seasoning it with doenjang and oyster sauce—no greasiness, just elegance.

A quick and easy janchiguksu made in just 5 minutes using coin broth instead of time-consuming dried anchovy stock, delivering deep flavor without the hassle.

Golden ratio egg roll that doesn't tear, chewy and free of eggy odor, using potato starch and sesame oil

Soak potatoes in salt and syrup beforehand to remove moisture, preserving a firm, chewy texture—perfect as a side dish.

A restaurant-style scallion kimchi with deep umami flavor, made by first salting the scallions with dried anchovy sauce and sea salt, then mixing them with a special seasoning of beef bone broth and dried chili peppers.

A simple tuna kimchi stew made by stir-frying kimchi in tuna oil without stock, seasoned with shrimp paste and dried anchovy sauce for a fresh, savory depth of flavor.

Squid stir-fry seasoned with instant chili oil base, enhanced with a glossy finish and clingy flavor using starch powder