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7 recipes found.

A super-simple pojangmacha-style janchi-guksu that comes together in just 5 minutes using dasida, tuna extract, and the kick of sour kimchi—no need to make a separate broth.

Pork neck bones with plenty of meat are blanched, then simmered for 2 hours with a sweet and spicy special sauce and sliced onion until the onion melts in, finished with udon noodles and fried rice for a budget-friendly meal.

Kimchi albap made by stir-frying kimchi, sausage, and danmuji in a gochujang seasoning and serving it with rice in a ttukbaegi

A versatile acorn jelly salad made by gently tossing blanched acorn jelly with crushed seaweed flakes, shredded scallions, and a sweet-salty seasoning.

A refreshing icy acorn jelly rice soup with tender blanched jelly, chilled naengmyeon-style broth, well-fermented kimchi, and crushed seaweed flakes

A spicy and savory ramyun dish with thinly sliced potatoes and dried shiitake mushrooms that add depth and umami to the broth.

A super-simple side dish of soft, chewy mung bean jelly lightly tossed with nutty perilla oil and savory crushed seaweed flakes