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730 recipes found.
YOOXICMAN's Munraedong-Style Bibimbap Kalguksu
A chewy, satisfying kalguksu with a balanced blend of spicy, tangy, and sweet flavors, recreating the taste of a famous local eatery.
YOOXICMAN's German Sausage Budae Jjigae
A rich and hearty budae jjigae made with authentic German sausages and Chef Ahnam's golden ratio seasoning blend
This Man's Cook's Old Kimchi and Small Anchovy Gimbap
An unusual gimbap with deep flavor made solely from old kimchi and stir-fried green chili anchovies, without pickled radish or ham
Kim Dae-seok Chef's Mixed Grain Rice Dumplings
An innovative dumpling dish made by stuffing leftover mixed grain rice with finely chopped kimchi and soy sauce, then wrapping it in dumpling wrappers and steaming.
Seonkyoung Longest's Kimchi Tofu Ramyun
A spicy and hearty kimchi tofu ramyun made even more robust with kimchi broth, tofu, and egg.
Ttukdak Hyung's Kimchi Cream Risotto
A fusion risotto made by stir-frying minced bacon and vegetables, then adding milk, cream, and kimchi sauce to simmer rice.
Striker Chef Saury Kimchi Radish Stew
A rice-thief radish stew made with a savory ssamjang base stir-fried in butter, simmered with sweet radish, sour kimchi, and canned saury.
Striker Chef's Scallion Kimchi Cream Sauce Pork Steak
Dry-aged pork loin served with a spicy and savory scallion kimchi cream sauce that cuts through richness.
Striker Chef's Salmon Egg Roll Sushi
A fusion sushi featuring sweet and tangy sushi rice wrapped with fermented kimchi in a savory egg roll, topped with fresh salmon and smooth wasabi cream.
Okjubu's Kimchi Potato Bread
A delicious treat with soft potato dough stuffed full of crunchy fresh kimchi and savory cheese
Okjubu's Tangy Sweet Seaweed Salad
A quick and easy tangy sweet seaweed salad made in just 5 minutes using store-bought kimchi cabbage, eliminating the hassle of pickling radish.
Baek Jong-won's Pork Fat Kimchi Jjigae
A high-value kimchi stew recipe that extracts rich, savory fat flavor from pork fat, delivering a deep, hearty taste even without meat.