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11 recipes found.

A method to boil corn so sweet and savory, like freshly harvested from the field, by dissolving new sugar and salt in a golden ratio

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.

Sautéing seaweed in perilla oil to deepen the flavor, then adding onion, anchovy sauce, and clams to create a refreshing, savory-rich seaweed soup

A versatile dipping sauce with a smooth, spicy flavor made using dried chili peppers and rice.

A rich broth is made by simmering king beef and pork belly with ginseng and dried jujubes, then seasoned with soaked dried seaweed to create a savory and hearty king beef seaweed soup.

Sautéing yellow croaker flakes and radish in sesame oil to develop deep flavor, then simmering with mung bean sprouts and tofu for a refreshing, spicy broth.

A generous and savory clam kalguksu made by boiling clams, potatoes, and carrots in a rich broth after soaking the clams in cool water.

A refreshing cold chicken dish made with tender boiled chicken, a sweet and tangy garlic sauce, and crushed peanuts.

Cabbage preserved in salt to retain crispness, tossed with a non-greasy chili powder seasoning and fragrant perilla leaves for a refreshing, sweet-and-sour vegetable side dish.

A spicy-sweet, chewy-textured mu kimchi in the style of a specialty boSSam restaurant, perfectly enhancing the flavor of boSSam meat.

Kimchi made with a ground seasoning base and glutinous rice paste, then low-temperature aged for a month to maximize deep umami, specially designed for kimchi jjigae.