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329 recipes found.

A crisp radish salad with a subtle sweetness and refreshing tang, enhanced by one spoon of yuzu paste that makes it irresistibly addictive.

A rich and hearty stew with fluffy potatoes and the deep umami of soybean paste, all without meat.

Perfectly recreates the savory-sweet umami flavor of a restaurant-style daikon salad using Neosugar and MSG

A simple and refreshing side dish made by briefly blanching crisp, cool clear cabbage and tossing it with a savory soybean paste dressing and spicy green chili for a delicious, easy-to-make bap-doduk (rice thief) vegetable side.

A refreshing and tangy summer water kimchi made with crisp, bitterness-free lettuce soaked in saltwater and cucumbers blanched in hot saltwater, blended with chilled rice for a rich, savory broth.

Golden recipe for radish sprout salad with a secret sweet-and-sour soaked perilla seed, delivering both chewy texture and smoothness in one bite.

A unique side dish made by grilling square fish cake in a dry pan without oil to preserve its chewy texture, and mixing it with sweetened, moisture-reduced zucchini. The mixture is seasoned with a spicy soy sauce dressing for a deeply flavorful bite.

A homemade ssamjang with the spicy kick of green chili, refreshing crispness of onion, and rich nuttiness of peanuts—far more flavorful than store-bought versions.

A crisp, tangy-sweet side dish that pairs perfectly with rice, made by pouring a hot brine base of soy sauce and plum syrup over cabbage and cucumber, then letting it ferment for one day.

Using a thick, well-aged flour dough as a substitute for rice cakes, this unique tteokbokki adds depth and aromatic flavor with potatoes and perilla leaves.

A simple, expert-level cucumber kimchi with crisp texture that stays fresh longer—by removing seeds to prevent sogginess, using a secret method from a renowned kimchi master.

A sensational tonkatsu restaurant-style kkakdugi that uses cider and New Sugar to remove the radish's spiciness and maximize crunchiness with a sweet and sour flavor.