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293 recipes found.

A golden-balanced budae jjigae that enhances the texture of wrapping ham with long julienned large green onion and adds deep acidity with vinegar

A Chinese restaurant-style jungguk udon finished with soft egg in a clear, refreshing broth simmered with clams, seafood, and vegetables.

A quick geotjeori made by tossing unbrined fresh napa cabbage with a special fruit seasoning and oligosaccharide syrup for a glossy finish, just like at a seolleongtang restaurant.

A super-simple napa cabbage geotjeori made instantly without salting, using a golden ratio of fermented sand lance sauce and omija syrup.

A mille-feuille nabe enjoyed cleanly with savory doenjang broth and a fish sauce sriracha dipping sauce

Golden white kimchi fermented to a refreshing, sweet taste with pear drink, fish sauce, and a clean seasoning broth

A super-simple kimchi-mari noodle dish made in 5 minutes by pouring a slushy broth of well-fermented kimchi seasoning mixed with lemon-lime soda and kimchi liquid over noodles.

Bossam featuring pork deeply simmered in a broth with traditional medicinal spices and doenjang, served with radish kimchi chewy from being pickled in oligosaccharide syrup

Maximizing richness with pork fatback and using fresh mussel broth and hwayu to recreate the deep wok hei of a professional restaurant, this spicy jjamppong sundubu jjigae.

Refreshing and crisp cucumber water kimchi preserved in boiling saltwater to maintain crunchiness without softening over time

Blanching napa cabbage to keep it crisp, then salting with ten-day salt and mixing with sesame oil and perilla oil for a clean, richly savory side dish

Blanched napa cabbage is marinated with doenjang and soy sauce to deeply infuse flavor, then simmered with potatoes to create a rich, savory broth.