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856 recipes found.

A distinctive dish of crunchy fresh minari, sterilized in vinegar water, and cuttlefish, steamed until tender with scored cuts, then seasoned sweet and sour without excess moisture.

Using New Sugar instead of regular sugar, this kimchi remains clear and transparent, with a secret finishing technique that prevents fruit browning, resulting in a clean and refreshing flavor.

A seasonal napa cabbage soup with a rich soybean paste base, enhanced with dried shrimp and anchovy stock, plus pickled radish for refreshing taste and umami depth.

A crisp radish salad made by quickly mixing fresh autumn radish without salting, preserving its refreshing texture and subtle natural sweetness.

A refreshing bean sprout radish soup with thinly sliced radish to shorten cooking time and savory shrimp paste for a clean, rich umami flavor.

Marinating radish in soy sauce broth prevents it from breaking down, while stir-frying beef brisket and green onions without oil enhances umami flavor—this is a hearty radish soup inspired by street-side jjigae-style rice porridge.

Using beef bone broth and onion brine to balance the sharpness of young radish and create a deep, savory flavor, this recipe ensures crisp, fail-proof kimchi even for cooking beginners.

A crisp, refreshing radish perilla wrap with a secret pickling liquid made from tangerine juice, soda, and fresh wasabi to balance richness—deliciously tangy, sweet, and crunchy.

A savory fish stew featuring tender zucchini and radish marinated in soy sauce and rice syrup, topped with hairtail fish and vegetables, simmered in a spicy, slightly sweet sauce

A refreshing radish kimchi made by slicing radishes roughly and coarsely, leaving the skin on like sharpening a pencil, then marinating them with dried chili peppers and seasoned rice for a crisp, cool flavor.

Crisp white kimchi with a deep, refreshing broth flavor made from kelp rice paste, pear, garlic, and ginger juice.

A crisp pickle made by briefly soaking dried radish strips in sugar water and then marinating them in a seasoned soy sauce mixture with roasted ginger