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170 recipes found.

A special traditional Sichuan-style chicken dish from Yeogane, enhanced with ketchup for a rich umami flavor and vibrant red color, layered with spicy depth.

Simple and delicious clam stir-fry made with soaked clams, garlic, dried chili, and soy sauce—rich in umami flavor and ready in minutes.

A Japanese-style oven curry made with plenty of meat and no vegetables, enhanced with a spicy chili broth and fresh cream.

A traditional radish kimchi made by soaking radish with New Sugar instead of salt to reduce its spicy heat, then mixing in fresh shrimp and dried chili for a refreshing flavor.

This is a hotel-style japchae recipe where the sweet potato noodles are boiled directly in a soy sauce seasoning liquid to prevent sogginess.

A unique and delicious burdock root kimchi that preserves the crisp texture and naturally sweet aroma of burdock root, steamed for exactly 5 minutes in a steamer and then mixed with a spicy, savory seasoning.

This napa cabbage kimchi is made by brining baby napa cabbages in salt water, then mixing with a seasoning paste made from ground dried chili peppers, rice, and other ingredients.

A Thai-style som tam salad that combines the crisp texture of green papaya with the savory depth of fish sauce and lime juice.

A Southeast Asian-style cold udon made by pouring a sweet, sour, and spicy nuoc mam-style special sauce over blanched seafood and udon noodles.

A clear, deeply savory all-purpose chicken broth for Korean soups and various broth-based dishes, made by simmering chicken bones with aromatic vegetables, dried jujubes, and dried pollock.

A unique mala japchae that adds the numbing spiciness of sanscho and Sichuan peppercorns, eliminating any greasiness, all made in one pan.

An exquisite Mediterranean-style salad pairing tender low-temperature cooked tilapia with a refreshing citrus syrup.