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221 recipes found.

A comforting and smooth soup made by dissolving soybean paste in dried anchovy broth with the fishy odor removed using a microwave, then simmering with eggs and enoki mushrooms.

A hearty salmon pot rice made by cooking rice with kelp and topping it with braised burdock and salmon.

Dried pollock strips softened in kelp broth, lightly coated with potato starch, and tossed in a spicy-sweet sauce using residual heat.

A premium pickle that preserves the crisp texture and savory depth of green onions using a non-boiled soy sauce base enriched with honey and dried kelp.

A rich, slow-braised kimchi jjim made with aged kimchi, canned mackerel pike, kelp broth, and pork, simmered until deeply flavorful.

Plump oysters steamed with kelp and cheongju, served with a garlic ponzu dipping sauce — a clean, elegant drinking snack.

Pork rind boiled thoroughly with doenjang and aromatic vegetables to completely eliminate any off-odor, then stir-fried until glazed in a spicy-sweet sauce for a chewy drinking snack

A hearty nikujja simmered with whole pork belly, potatoes, and carrots in kelp broth, delivering a bold, tangy flavor.

A versatile base broth that delivers a clean, deep flavor for various stews, soups, and braises.

A hearty and satisfying Gangneung Jang Kalguksu featuring fresh vegetables, kalguksu noodles, and egg in a savory broth made with gochujang and doenjang, simmered in a rich, umami-packed stock.

A preserved quail egg sauce with enhanced shelf life and refreshing flavor, made by combining dashi water simmered with kelp and soy sauce with various fresh vegetables and fresh lemon juice, without using fire.

A silky, bouncy Japanese-style egg custard made by mixing beaten eggs strained through a sieve with kelp broth in the perfect golden ratio.