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856 recipes found.

A clear, deeply flavorful broth base made with onion, radish, dried shiitake mushrooms, and dried anchovies, perfect for various soups and stews.

A Sumine Banchan-style dongtae-tang enriched with doenjang and saeujeot for a savory and refreshing broth, finished with water parsley and crown daisy.

A catfish spicy stew that recreates the taste of a specialty restaurant by adding refreshing freshwater shrimp and chewy hand-torn noodle dough to a clean and savory doenjang broth without any fishy smell.

A traditional radish pickle made without pre-salting, using a concentrated brine with mustard seeds, jujubes, and soju for a crisp, firm texture that lasts year-round without worry of mold.

A refreshing soup simmered with radish and hijiki marinated in doenjang and garlic, using dried round herring broth for deep, clean flavor from the inside out.

A festive dish made by removing fishy odors with makgeolli and vinegar, then marinating radish in natural salt and malt syrup for a firm, chewy texture, tossed in a secret spicy-sweet gochujang sauce with fresh perilla and other ingredients.

A refreshing and spicy pollack stew made without gochujang, using only chili powder and one spoon of homemade soybean paste to eliminate fishy odor while enhancing boldness and freshness.

Large-batch seokbakji made by salting bunch radishes with their greens and mixing with a pear and chili seasoning

A Gyeongsang-style delicacy where thick slices of winter radish are salted, then coated in a batter of flour and Korean pancake mix and fried until crispy.

A crisp white kimchi made by pouring a lightly salted broth of blended pear and radish over three heads of autumn storage cabbage.

A special jeon made by lightly mixing julienned radish and cabbage with starch powder and eggs without water, then pan-frying until crispy and sweet.

A simple summer dongchimi made by pouring a broth of glutinous rice paste and fruit juice over crunchy summer dallangmu radishes and radish greens for a crisp and refreshing taste.