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221 recipes found.

Blanch perilla leaves in boiling water for 1 minute to soften their texture, then layer them with a sweet-savory braising sauce and age them for a refined side dish.

A seasonal napa cabbage soup with a rich soybean paste base, enhanced with dried shrimp and anchovy stock, plus pickled radish for refreshing taste and umami depth.

A side dish of shiitake mushrooms cooked by steaming in kelp broth instead of frying in oil, preserving a firm, chewy texture and a luxurious sheen from jujube syrup

A refreshing bean sprout radish soup with thinly sliced radish to shorten cooking time and savory shrimp paste for a clean, rich umami flavor.

Marinating radish in soy sauce broth prevents it from breaking down, while stir-frying beef brisket and green onions without oil enhances umami flavor—this is a hearty radish soup inspired by street-side jjigae-style rice porridge.

A refreshing and crisp summer cold soup made with a savory broth simmered from kelp and bean sprouts, enhanced with roasted seaweed and plum syrup.

Traditional pressure cooker oyster rice made without soaking the rice, using moisture from radish and kelp to achieve a firm, chewy texture.

A clear radish soup made by stir-frying dried pollock strips in sesame oil, then simmering them with kelp and beef bone broth.

Egg jangjorim simmered in kelp and dried-anchovy stock with garlic and shishito peppers, using brown sugar for a deep color.

A rich and savory hairtail jorim made with a secret broth infused with blended freshwater shrimp, delivering deep umami flavor.

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 super simple dish of whole pork and aged kimchi steamed together in a pressure cooker for tender suyuk and melt-in-your-mouth kimchi