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94 recipes found.

A classic rice thief that transforms stubborn old kimchi by thoroughly washing away its original seasoning and infusing it with deep, savory flavor using gochujang, doenjang, and perilla oil.

A delicious rice-killer mackerel stew made by marinating fresh mackerel in sea salt, then simmering it gently with radish and seasonal potatoes to eliminate fishy odor and achieve a rich, savory flavor.

A clean and refined ddeokguk simmered with convenience using retort bone broth, featuring neatly prepared egg jidan and scallion garnish.

A foolproof, savory and slightly spicy stew where radish is first simmered in canned mackerel broth, then mackerel is added and reduced to create a delicious side dish that pairs perfectly with rice.

Fry dried mackerel in a dry pan with cooking wine to eliminate fishy odor, then finish with pungent garlic oil and maltose for a moist, non-dry side dish that’s satisfyingly tender.

Marinated with sea salt to firm up the mackerel flesh, then simmered with a secret onion paste seasoning so that the flavor penetrates deep into the radish, creating a rich main dish.

Grilled fresh fish with ginger wine marinade and scallion soy sauce seasoning

A special nutritious meal where crispy oven-baked boneless mackerel and sweet-savory braised burdock root are placed on top of pot rice with pungent, seasonal wild chives.

A clean, non-fishy rice thief braise made by wrapping sour kimchi with washed-off seasoning around pan-fried canned mackerel pike and simmering in sesame oil seasoning.

Winter kimchi jangkalguksu with a rich, savory broth made from fresh kimchi, gochujang, doenjang, and beef bone stock for deep flavor.

A versatile side dish made by simmering spicy green chili and cleaned stock-grade mackerel into a thick, flavorful paste—perfect for mixing with plain rice on dull days.

A savory, well-balanced stew that enhances the umami of fresh mackerel with crisp radish greens, using soybean paste and onion brine to eliminate fishy odors while creating a tender texture—perfect as a side dish for rice.