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856 recipes found.

A handmade tsuyu for both udon and soba, featuring a deep and savory flavor created with fire-charred vegetables and katsuobushi.

A delicate and rich Japanese-style miso soup made by stir-frying thinly sliced pork belly with fragrant burdock root and various vegetables, then simmering them in a katsuobushi broth seasoned with miso paste.

Rehydrated dried radish strips and dried persimmon strips are tossed vigorously in a rich bossam kimchi seasoning, resulting in a maximized chewy texture and an elegant sweetness, making it a perfect accompaniment to bossam.

A unique radish side dish made by briefly blanching sliced radish in rice washing water to reduce its spicy and pungent flavors, then tossing it with ginger juice and soy sauce for a rich, clean taste.

A spicy, refreshing pollock roe and milt stew simmered with radish and soybean sprouts, then seasoned with salted shrimp.

A hearty jeongol featuring beef sirloin and assorted mushrooms simmered in a deep broth made from anchovies and dried sprat, finished with a savory minari egg porridge to complete the course.

A premium radish side dish where tender, lightly salted radish is simmered with a rich, savory broth from dried medium-sized squid until deeply infused and reduced.

A bossam-style radish kimchi that maximizes a chewy, crunchy texture by pickling in starch syrup without the hassle of sun-drying the radish.

A combo kimchi that combines the sharp taste of Dolsan leaf mustard and the sweet flavor of scallions in one seasoning, developing deeper flavor as it ferments.

Gyeongju-style warm jjolmyeon featuring chewy noodles, egg, fried tofu, and a seasoning paste in a deep broth made with anchovy and radish stock

A restaurant-style braised half-dried pollock with a savory special seasoning sauce and thinly sliced radish that soaks up all the flavors.

A special radish soup that uses leftover dried squid to create a refreshing and savory deep broth