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11 recipes found.

Packed with potatoes and simmered thoroughly, then blended with two types of doenjang for deep flavor, finished with fresh dallae and clam for a refreshing touch—Kim Go-eun's homestyle doenjang jjigae.

A versatile dallae seasoning sauce that combines soy sauce, fish sauce, and plum syrup for a non-salty, pungent, and umami-packed flavor.

Crisp, water-free kimchi made by thoroughly salting cucumbers in a salt-sugar solution

A delicious bowl of rice made with tender, sugar-simmered dried gondre greens, served with a tangy and spicy dallae sauce to awaken the appetite.

A refreshing and tangy side dish made by tossing fragrant dallae with chewy gwolbaengi, seasoned with salt and vinegar instead of soy sauce for a clean, crisp flavor.

Explosive savory flavor with a golden ratio—neither too salty nor too sweet, endlessly enjoyable

A savory dill sauce made with two bundles of dallae, dried anchovy sauce, and plum syrup, enjoyed with roasted seaweed.

A refreshing and savory special ssamjang made by mixing spring dallae, garlic, and cheongyang chili peppers without cooking.

A premium seasoning sauce made by adding fragrant dallae, chili powder, and sesame oil to universal soy sauce—perfect for mixing with rice or wrapping in seaweed

An unconventional pasta where anchovy, capers, and olives bring deep umami to an oil-based sauce, with dallae adding a Korean twist instead of tomato.

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