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20 recipes found.

Boil pork in rice washing water first to melt the fat, then enhance depth of flavor with fermented kimchi and shrimp paste for this super simple kimchi jjigae summary

Using whole gochujang tuna instead of pork to create a rich, savory flavor, and enhancing the aroma of fermented kimchi with perilla oil and onions—this is a fail-proof kimchi stew.

Using store-bought dumpling wrappers cut into thirds as handmade noodles, combined with thin wheat noodles to create a hearty, savory and spicy bowl of soup

Sautéed well-fermented kimchi in sesame oil creates a deep, rich flavor, then simmered with rice, tteokguktteok, and soybean sprouts in dried anchovy stock for a hearty, spicy, refreshing soup.

A highly addictive jjageuli made by braising affordable pork hind leg and well-fermented kimchi until the liquid reduces, meant to be mixed into rice.

A delicious side dish that pairs perfectly with rice—crispy, savory, and firm tofu grilled to golden perfection, simmered with spicy-sour fermented kimchi and tuna sauce until thick and rich.

Addictive specialty noodle dish featuring fresh, crisp pickled kimchi paired with a sweet and savory soy sauce seasoning

A delicious pancake featuring plenty of crisp, sweet burdock radish for maximum texture, fried to a satisfying crunch using fermented kimchi and ice water batter.

A hearty kimchi porridge-style stew with the rich aroma of fatty pork belly, tempered with tangy fermented kimchi and boosted by bean sprouts for hangover relief.

A rich stew made by simmering mashed tofu and pork with fermented kimchi, eliminating the typical earthy and fishy taste of soybean residue while enhancing depth of flavor.

One-pan macaroni pasta that combines the rich aroma of pork belly fat with fermented kimchi and a gochujang-based sauce, enriched with cream to perfectly suit Korean palates.

A gourmet dish enjoyed at the campsite, this ultimate ramen hot pot is simmered with rich beef bulgogi broth, fermented kimchi, and whole octopus for a deep, savory flavor.