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503 recipes found.

A refreshing summer nourishing cold dish that combines leftover chicken breast with a nutty, spicy and sour sesame paste sauce and crunchy vegetables.

A Chinese-style chilled platter where blanched conch, wood ear mushrooms, and cucumber are steeped in a savory broth sauce and fragrant Sichuan pepper oil, then served cold.

A Chinese-style chicken dish where chicken breast is blanched in water instead of oil, resulting in an exceptionally tender texture without any dryness.

A simple marinated dish where crunchy cucumbers are tossed in a sweet and tangy sauce and left overnight to transform into pickles.

A summer braised dish where squid is gently blanched and simmered in vegetable stock and seasoning. Eggs, cucumber, and shiitake mushrooms come together to make a great rice accompaniment.

These are sweet, tangy, and not overly salty oiji. This is a large-batch recipe for 50 cucumbers, made rich and savory with plenty of starch syrup.

A spring delicacy muchim where the fragrant dallae and cucumber come together in a sweet and tangy sauce.

A refreshing summer cold soup made with old cucumber and cheonggak (or miyeok). Deepened with soup soy sauce and fish sauce, it harmonizes sweet and sour flavors.

A luxurious, nourishing Chinese dish that generously uses precious seafood and wild pine mushrooms, enhanced with two sauces for depth of flavor.

A high-end Chinese dish where sea cucumber is stuffed with minced pork and shrimp, deep-fried, and served with a vegetable sauce julienned as thin as threads.

A refreshing and healthy appetizer that awakens the appetite by mixing the bitter ginseng with tangy yuzu syrup and fresh lemon juice.

An unusual and richly savory jajangmyeon made using fragrant yellow soybean paste (or doenjang) instead of black chunjang