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767 recipes found.
Seonkyoung Longest Bacon Butter Kimchi
Savory stir-fried kimchi made with just thick bacon, kimchi, and butter.
Ttukdak Hyung's Soybean Sprout Scallion Salad with Frozen Pork Belly Grill
A Korean BBQ restaurant-style grill where blanched soybean sprouts and shredded scallions are tossed in a special sauce, then grilled on a griddle with frozen pork belly and aged kimchi.
Ttukdak Hyung's Rice Cooker Sous Vide Bossam Samhap
Pork belly sous vide for 6 hours using the rice cooker's keep-warm function, served with braised kimchi and soft tofu as a samhap (three-item combination).
Seungwoo Dad's Tuna Kimchi Japchae Rice Bowl
A spicy, chewy one-bowl rice dish where green onions are sautéed in tuna can oil, then stir-fried with fermented kimchi and flat noodles, served over steamed rice.
Seungwoo Dad's Mackerel Kimchi Jorim
A deeply flavored braised mackerel and kimchi dish where kimchi is laid on the bottom of the pan, topped with canned mackerel and green onions, and simmered until the liquid is reduced.
Seungwoo Dad's Kimchi Tuna Onigiri
A super-fast basic onigiri made by gently mixing stir-fried kimchi and tuna into instant rice
Ttukdak Hyung's Homemade Galbi & Kimchi Mandu
Basic pork dumpling filling that makes both sweet savory galbi dumplings and spicy kimchi dumplings at once.
Ttukdak Hyung's Samgyeopsal Pa-kimchi Sotbap
A Korean-style pot rice made by stir-frying scallion kimchi in the savory oil from pork belly, then steaming the rice to perfection.
Ttukdak Hyung's Chonggak Kimchi Braised Pork Belly
Instead of napa cabbage kimchi, use young radish (chonggak) kimchi for a crunchy texture, and sear the whole pork belly to develop deep flavor in this kimchi braise.
Striker Chef's Pork Neck Ganza Jang Endive Wrap
A luxurious dish featuring a high-end sauce made by sautéing spring onion paste and ssamjang in rich pork fat extracted from pork neck, served wrapped in crisp endive leaves.
Okjubu's Lard-Infused Kimchi Jjigae
A restaurant-style kimchi jjigae with a deep, rich broth achieved by stir-frying kimchi in savory pork lard.
Hong Shin-ae's Yeolmu Bibim Guksu
Bibim guksu that maximizes sweet and sour flavors by first coating the noodles with a sauce of soy sauce and sesame oil to prevent sogginess.