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227 recipes found.

A traditional white kimchi with a refreshing, slightly spicy broth reminiscent of dongchimi, using whole radish for crispness and chili seeds to enhance the tangy flavor—easily resistant to softening.

A smooth, warm tea made by slowly simmering soybean sprouts, pear, and ginger, then sweetened with honey

A holiday delicacy of thick beef marinated in seasoning, skewered with deodeok, large green onion, king oyster mushroom, and green chili pepper, then pan-fried until golden.

Altari radish and napa cabbage are salted with coarse salt for 2 hours to preserve a crisp texture, then mixed with pear-onion juice and rice paste to create a deep-flavored mak kimchi.

A versatile natural seasoning made from pear and onion, adding flavor and subtle sweetness to dishes instead of sugar.

A dish that lets you enjoy both yukhoe and bibimbap at the same time using vegetables from your fridge.

Crisp chorongmu kimchi enhanced with rich flavor and depth using beef bone broth instead of glutinous rice flour, and cold rice for seasoning balance.

A fruit side dish made by tossing pear and apple in a spicy kkakdugi seasoning right before serving.

Thick pork neck scored with a tight honeycomb pattern, yielding a tender holiday yukjeok that stays moist even when cooled.

A combo kimchi that combines the sharp taste of Dolsan leaf mustard and the sweet flavor of scallions in one seasoning, developing deeper flavor as it ferments.

A combination of LA galbi, simply grilled with pear juice, salt, and pepper without soy sauce marinade, and a refreshing, spicy-sweet red onion salad.

A super simple napa cabbage kimchi with a refreshing, savory flavor, made by blending flour paste and fruit for a crisp, umami-rich taste