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74 recipes found.

A Jeonju-style soybean sprout hangover soup with a rich broth made from dried pollock and anchovies, topped with squid, fresh garlic, and sour kimchi

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 spicy hot pot combining pan-fried tofu, crunchy soybean sprouts, and thinly sliced pork belly, all brought together with perilla oil.

A fresh spring geotjeori kimchi made by lightly salting spring cabbage and Jeju radish, then tossing them with a seasoning of dried chili peppers, pear, and fermented anchovy sauce.

A kimchi jeongol made with pork foreleg and sour kimchi, enriched with beef bone extract and saeujeot for a deep, savory broth.

A special kimchi made with salted napa cabbage and radish, enhanced with clear lemon-lime soda and seasoning, where you can spoon up the savory, refreshing broth.

A refreshing hangover soup featuring a dried pollack broth, crunchy soybean sprouts, a poached egg, and a savory seasoning paste made with minced squid and dried pollack.

A reinterpretation of Daejeon's famous spicy Silbi Kimchi, enhanced with yogurt and Miweon for umami, so it can be enjoyed at home.

Large green onion, radish, and apple tossed in a saeujeot seasoning, creating a fantastic pairing with kalguksu.

A spring seasonal water kimchi that uses blended cold rice instead of flour paste, with tomatoes for a refreshing, tangy, and deep savory taste.

A crisp and sweet summer delicacy kimchi made with new-season onions

A super-simple kimchi gukbap made by simmering pork, soybean sprouts, and kimchi with savory seasonings and a hint of beef bone broth powder for a rich, deep flavor.