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123 recipes found.

Coated with glutinous rice flour to enhance a soft, chewy texture, this delicious dried pollock is marinated in a secret spicy-sweet gochujang sauce—perfect as a rice companion dish.

A refreshing and subtly sweet nabak mul kimchi made with winter cabbage, Jeju radish, apple juice, and glutinous rice paste.

Chonggak kimchi made by salting whole chorong radishes for a long time to preserve crispness and mixing with a seasoning centered on salted shrimp.

A pa kimchi that harmonizes the fragrance of autumn scallions with a savory, umami-rich seasoning.

A kimchi made with myeongi leaves, fermented anchovy sauce, glutinous rice paste, and pear juice for deep savory flavor, with red chili peppers adding fragrance. After about 1 month of fermentation, it turns golden and becomes a perfect rice-stealing side dish.

A fiery and savory napa cabbage geotjeori made with Vietnamese chili powder and blended fruits and vegetables for an intensely spicy yet umami-rich flavor.

A summer delicacy of buckwheat noodles in a refreshing, tangy homemade dongchimi broth enhanced with clear lemon-lime soda and vinegar for extra savoriness

Classic sweet potato fritters with a crisp exterior and thick, moist interior, made by coating slices of sweet potato in a chilled batter of glutinous rice flour and egg yolks.

A super simple grass rice cake made with glutinous rice flour and mugwort powder in just 5 minutes using a microwave, chewy and fragrant.

A savory potato donut made by mixing boiled potatoes and glutinous rice flour without using wheat flour, then gently frying until golden brown.

An innovative rice noodle dish made on the spot by extruding dough from glutinous rice flour, potato starch, and eggs—without using wheat flour—then boiled in a refreshing coin broth.

A nourishing soup made by simmering a dashi and dried anchovy broth with three types of mushrooms, savory perilla seed powder, and glutinous rice flour for a thick, smooth texture.