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20 recipes found.

A soybean side dish that enhances nuttiness by roasting the beans first without soaking, then simmering them to a chewy texture using kelp broth and soy sauce.

A special braised lamb rib recipe that uses lamb ribs to create a tender, sweet and spicy dish in a short time.

Crispy on the outside and chewy on the inside, this street-style oil tteokbokki features spicy-sweet seasoned rice cakes marinated in perilla oil, inspired by Tongin Market's famous version.

A traditional, savory fermented paste made by aging freshwater shrimp in sea salt for a week, then grinding it with various seasonings and glutinous rice to create a rich, umami-packed condiment.

A refreshing summer side dish made by salting and sweetening green noppeo with sea salt and malt syrup, then marinating in a savory blend of doenjang and gochujang for rich umami flavor.

A tender perilla stem stew made by massaging the stems by hand and blanching them in sugar water to completely eliminate their tough texture.

A special side dish made by drying kohlrabi in a food dehydrator and mixing it with a spicy-sweet seasoning—sweeter and more chewy than radish jangjji.

A rich and delicate natural syrup made without any added sugar, using seasonal sweet potatoes, rice malt syrup, and glutinous rice cooked in an electric rice cooker through slow fermentation.