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235 recipes found.

A crisp napa cabbage heart geotjeori, salted in brine and tossed in a spicy sauce made from blended pear and onion.

A moist and savory side dish made by stir-frying large chunks of cabbage with a little water, soy sauce, fish sauce, and butter

A traditional yukgaejang made by first stir-frying beef shank in a pressure cooker until tender, then simmering it with generous amounts of large green onion and vegetables for a deep, rich flavor.

A savory side dish where potatoes and vegetables are stir-fried in flavorful oil from pan-fried Spam, enhanced with fermented anchovy sauce for extra umami.

A 5-minute sundubu jjigae that explodes with deep umami from land and sea by stir-frying beef and clams together in rich chili oil.

A hangover ramyun that maximizes flavor by first boiling soybean sprouts and kimchi to draw out a refreshing broth, then finishing with fermented anchovy sauce and a poached-style egg.

Fresh bomdong geotjeori made by tossing crisp bomdong cabbage with sweet pear and spicy seasoning

A spicy and refreshing Baek Jong-won-style large green onion yukgaejang, loaded with large green onions for a sweet flavor and deepened with beef and fermented anchovy sauce for rich umami.

This is Imjjang's all-purpose kimjang seasoning paste, made simply with starch syrup instead of cooking a starch paste.

A spicy samgyetang made by stuffing a cleaned chicken with glutinous rice, garlic, and jujubes, then simmering it with a samgyetang pack and cheongyang chili peppers for a hot and peppery kick.

A unique sundubu jjigae that uses steamed eggs to mimic the texture of soft tofu when sundubu is unavailable.

A super-simple gukbap-jip style geotjeori made by quickly salting napa cabbage with sugar and salt in just 10 minutes, then tossing it with a special seasoning paste blended with grated radish.