Filter recipes by category, time, difficulty, source, ingredient, and situation tag.
329 recipes found.

Using black sugar and doenjang instead of white sugar, along with grated pear, this soy sauce jeonyuk bokkeum develops deep umami flavor and intense richness by reducing moisture thoroughly to enhance the smoky taste.

A crisp mixed pickle made easily with golden ratio and soju, without the hassle of boiling soy sauce

A crisp, chewy radish salad inspired by bokssam restaurants, where radish moisture is fully extracted using maltose so no water forms over time, maximizing the satisfying crunch.

A simple, versatile side dish made by mixing finely chopped chives and crisp vegetables with a sweet-salty seasoning base of kanaari soy sauce. It's an instant, irresistible accompaniment to any meal.

A simple and quick pickled cabbage made by layering sliced radish and perilla leaves, pouring a seasoned soy sauce mixture over them, and letting it rest for just one day—no need to boil the sauce over heat.

A refreshing summer delicacy featuring radish kimchi with a sweet, sour, and savory bibimbap sauce, enjoyed chilled for a revitalizing taste.

A quick and delicious rice-boosting side dish made with affordable beef brisket, whole garlic, and spicy perilla peppers, simmered in a sweet-savory sauce—faster and just as flavorful as braised dishes.

A gochujang jumullok inspired by Sumine Banchan, where the marinade is evenly distributed into pork without over-salting, allowing the flavor to deeply penetrate the meat.

A simple and quick pickled vegetable made without boiling the soy sauce, using kelp soaked in soju to enhance umami and crispness.

A simple and delicious side dish made by lightly roasting old dried seaweed over low heat until crisp, then mixing it with a secret sauce and aromatic vegetables to create a moist and flavorful accompaniment that pairs perfectly with rice.

A delicious side dish that combines crisp cucumbers with fragrant mugwort, enhancing the flavor of meat dishes without the hassle of boiling soy sauce.

A gochujang pickle made by soaking green chili and cheongyang chili in a seasoned soy sauce brine with licorice and jujube.