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107 recipes found.

An ultimate super simple kimchi jjim made by using a store-bought galbi tang pack as the broth and meat base, simmered with fresh kimchi.

Using cold rice instead of glutinous rice flour to feed the probiotics, and New Sugar for sweetness, this recipe creates large, crisp, refreshing kimchi in the style of a famous gukbap restaurant that stays crunchy over time.

A super simple kim jaban that maximizes umami flavor using dried anchovy sauce and perilla oil instead of salt, perfectly eliminating refrigerator odors.

Thick pork belly marinated with soybean paste and cooking wine, tightly wrapped in fresh kimchi leaves and slowly simmered in dried anchovy broth—this is the ultimate side dish to elevate any rice meal.

A refreshing water kimchi featuring a sharp, savory depth achieved by grinding fresh cherry tomatoes instead of apples or pears, delivering exceptional crispness and coolness.

Steamed eggplant for exactly 4 minutes, then drained of half its moisture to create a tender yet firm texture. Mixed with coarsely crushed garlic and seasoned sauce, resulting in a satisfyingly non-soggy eggplant side dish.

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.

Sautéed fragrant perilla peppers with dried anchovy sauce first, then enhanced with chili oil and oyster sauce for a chewy texture and deep flavor—this is a beloved home-style 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.

Delicious spicy marinated crab made by tossing fresh flower crab with a bold marinade of soy sauce, dried anchovy sauce, red pepper powder, green chili peppers, and more.

A summer delicacy with a crisp texture and rich umami flavor, thanks to its special seasoning.

A super simple soybean curd stew made by simmering whole blocks of tofu in a broth enriched with pork belly sautéed in chili oil, resulting in a rich and smooth flavor.