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4,233 recipes found.

A refreshing cucumber water kimchi that stays crunchy until the very last bite by pickling the cucumbers in boiling salt water.

A simple, refreshing pickle made by pouring a golden-ratio seasoning directly onto blanched toona sinensis without boiling the soy sauce—deliciously crisp and fragrant.

Homemade chadol jjamppong with a rich broth made using the savory fat from seared beef, seasoned with chili powder and oyster sauce to achieve a depth of flavor rivaling that of a professional Chinese restaurant.

A rice-killer side dish that enhances the chewy richness of egg yolks by balancing their fishy aroma with vinegar and vegetables in a specially prepared seasoned soy sauce, boiled and cooled.

An unusual side dish that turns crispy grilled tofu into a savory, spicy pickled delight with a rich, umami-packed brine sauce—perfect for boosting any rice meal.

A refreshing summer dish that chases away the heat with a tangy-sweet cold soup, crisp Oiji, crunchy onions, and spicy green chili peppers.

A finger food perilla leaf ssam bap made by rolling soft, blanched perilla leaves around a savory, non-salty stir-fried ssamjang with tofu and peanuts.

A savory, non-greasy side dish that balances the richness of spam with the umami of onions, delivering a moist and satisfying flavor without excessive saltiness.

Crisp, tender frozen pollock fillets made with hand-sliced frozen pollock fillets that preserve the natural grain and eliminate moisture to prevent crumbling, resulting in a springy texture.

A spicy and savory mini rice roll packed with fiery green chili fish cake stir-fry and crunchy pickled radish, irresistible with every bite.

scallion kimchi seasoned with a rich, savory paste made from boiled anchovy jeotgal and soaked dried chili peppers.

An upgraded ssamjang that maximizes flavor and texture by simply mincing crunchy onion and spicy cheongyang chili pepper into store-bought ssamjang.