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293 recipes found.

Traditional kimjang kimchi made with napa cabbage, kelp-shiitake broth, salted anchovies, fresh shrimp, and codium seaweed.

A savory and warm hot pot made by simmering pan-fried tofu and eggs with tender pork and napa cabbage.

Chef Kang Leo's special Tomato Natto Kimchi Jjigae recipe that brings out deep umami even with fresh kimchi.

A core guide to Baek Jong-won's easy and simple assorted jeon, from napa cabbage heart jeon to zucchini jeon, mushroom jeon, yukjeon, and frozen pollock jeon, using flour and egg wash.

A meat-restaurant-style kimchi jjigae made by pan-frying pork until golden like samgyeopsal to render the fat, then stir-frying it with gochujang and sugar for a deep, rich flavor.

An addictive jeongol made by stir-frying perfectly grilled makchang (beef tripe) with a spicy mala sauce, then simmering with abundant vegetables, meat, and beef bone broth.

An ultimate summer delicacy, Mulbibim Guksu, made by pouring cool store-bought naengmyeon broth over a spicy and tangy homemade kimchi sauce.

A budget-friendly mala tang that combines bone marrow broth and store-bought mala sauce to recreate the rich and spicy flavor of specialty restaurants right at home.

A fried rice dish in the style of a Korean BBQ restaurant finish, combining a sweet and spicy special gochujang seasoning with kimchi stir-fried in pork belly fat.

Pound the napa cabbage stems with the back of a knife to flatten them evenly, then coat them lightly in a thin batter to preserve the vegetable's natural sweetness and crisp texture—this is the classic napa cabbage pancake.

A tender and juicy pork belly stew with crisp napa cabbage, seasoned with a tangy yuzu soy sauce and fragrant green onion oil

A hearty market stew made by stir-frying meat and vegetables in savory beef fat, rendered from beef fat trimmings, then simmering with radish and napa cabbage for a refreshing taste.