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293 recipes found.

A refreshing water kimchi with crisp texture, made by marinating napa cabbage in a seasoning paste of cooled rice and apple, enhanced with New Sugar for crunch. The longer it ferments, the more flavorful it becomes.

A refreshing bomdong (spring napa cabbage) water kimchi made with kelp broth and blended fruits, enhanced with soju to eliminate raw aroma and maintain crispness and coolness for longer.

A course-style thinly sliced pork belly shabu-shabu featuring a premium homemade broth that blocks off any unpleasant odors with a refreshing touch of kelp and orange, two special dipping sauces, and a finishing kabocha squash porridge.

A nourishing soup made with a rich one-hour eel-bone broth, seasoned young napa cabbage, mung bean sprouts, and enoki mushrooms.

Fresh raw oysters gently tossed with a tangy chogochujang sauce and an abundance of crunchy vegetables

An instant napa cabbage siraegi soup made by massaging blanched winter napa cabbage with doenjang, shiitake mushrooms, seafood anchovy powder, and other seasonings, freezing in portions, then boiling in broth for just 3 minutes.

Layers of napa cabbage heart and pork steamed with wine and butter for a moist, savory dish

A napa cabbage water kimchi that reduces hassle by using pre-salted cabbage and creates a refreshing, crisp broth with juice from grated radish and pear.

A refreshing and clean nabak mul kimchi made by salting napa cabbage heart and bomdong together, then submerging them in a broth of fruit and radish juice with glutinous rice paste.

A restaurant-style frozen pollock roe stew made refreshingly spicy with fermented sand lance sauce and chili powder, without any jang.

A Chinese restaurant-style udon featuring a refreshing broth with seafood and colorful vegetables.

A clear chicken broth deeply infused with napa cabbage and radish, served with an addictive spicy special sauce