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856 recipes found.

A refreshing Oyster Gukbap made with clear broth seasoned with shredded radish, dried anchovies, and dried shrimp, topped with fresh live oysters, soybean sprouts, and green onions.

A winter dongchimi made by salting Cheonsu radish for two days, then simmering it with kelp broth, pear, apple, and pickled chili peppers.

A clear, rich-tasting radish soup made without beef—radish is first marinated and stir-fried in homemade soy sauce, then simmered with dried kelp stock for a clean, deep umami flavor.

A crisp, fresh spring mu kimchi made without salting the mu, using a special seasoning crafted from dried chili peppers ground into a coarse paste to eliminate the raw aroma and deliver a clean, refreshing broth.

A tangy green-laver salad with crisp radish and a small amount of fresh wasabi in the dressing.

A restaurant-secret water kimchi that captures the crisp crunch of pickled cucumbers and the refreshing coolness of young napa cabbage, seasoned with a broth made from dried shiitake and kelp, plus hand-ground chili paste.

A rich and refreshing beef radish soup made without seasonings, using a secret method of marinating radish in soy sauce

A clear, refreshing squid and radish soup simmered with a broth made from julienned radish and dried kelp, featuring plump squid for a clean, slightly spicy flavor.

A basic broth made by steeping anchovies, dashima, radish, onion, large green onion, and shiitake mushroom stems, used in various soup dishes.

A budget-friendly spicy seafood stew that uses frozen blue crab, mussels, and squid to deliver a deep, rich broth rivaling specialty restaurants for just 10,000 won.

A super-simple gimjang kimchi that achieves a clean, deep flavor using only fermented anchovy sauce, starch syrup, and radish—no fruit or complicated ingredients.

A rich, savory, and spicy pork bone hangover soup made by simmering pork neck bones and outer napa cabbage leaves in a doenjang-based broth until the meat falls off the bone.