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170 recipes found.

A summer kimchi made with crisp sweet potato shoots and a convenient seasoning paste blended with cold rice instead of flour paste.

A unique kimchi that maximizes crispness and freshness by using fresh red chili peppers and soaked dried chilies instead of gochugaru, and marinating with New Sugar for enhanced texture and cool flavor.

Lotus root briefly cooked in a pressure cooker, then simmered thoroughly with corn syrup to achieve a chewy texture and glossy finish.

A unique spring delicacy that combines the pungent bite of green garlic stalks with the clean spiciness of dried chili peppers and a rice porridge base to awaken the appetite.

A North Korean-style kkakdugi made with radish pickled in starch syrup for a crunchy texture, enhanced with dried young pollock.

A napa cabbage water kimchi that reduces hassle by using pre-salted cabbage and creates a refreshing, crisp broth with juice from grated radish and pear.

A savory dried radish strips muchim, seasoned with a clear sauce without glutinous rice paste, soaked for 1 hour to achieve a crunchy and sweet texture, full of umami.

A special chili gan-jjajang that brings out the fiery heat of cheongyang chili peppers and dried chilies with the crisp texture of onion

A Chinese-style stir-fried beef that achieves excellent tenderness through a baking soda tenderizing method, with wok hei brought to life by oyster sauce and garlic aroma.

A special soy-marinated whelk dish that boosts umami by marinating chewy canned whelks and vegetables in a simmered secret soy sauce mixture.

A Thai-style rice bowl made by stir-frying ground pork with garlic, dried chili peppers, fermented fish sauce, and basil until sweet, salty, and spicy.

A classic janchi guksu made with a rich broth brewed from anchovies, dried shrimp, and shiitake mushrooms, topped with four sautéed garnishes.