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120 recipes found.
YOOXICMAN Schweinshaxe
A traditional German pork leg dish with a crispy, cookie-like crust and a tender, moist interior like pig's trotters.
Kim Dae-seok's Summer Yeolmu Kimchi
Crisp summer kimchi made by salting yeolmu for 1 hour in brine with New Sugar dissolved, then gently tossing with a seasoning of dried chili peppers, fish sauce, and pear drink.
This Man's Cook Auntie's Kimchi
Transforms bland summer radish into a refreshing, crisp kimchi by soaking it in soda for coolness and sweetness, then aging it with a seasoning made from leftover rice. This is a restaurant-style kimchi recipe.
Kim Dae-seok's Egg Seaweed Soup
A smooth and simple seaweed soup made by simmering toasted dried seaweed in sesame oil, then gently swirling in a soft egg mixture for a rich, velvety finish—no meat required.
Yoon Yi-ryeon's Napa Cabbage Water Kimchi
A napa cabbage water kimchi that reduces hassle by using pre-salted cabbage and creates a refreshing, crisp broth with juice from grated radish and pear.
This Man's Cook Oi Gochu Oi Muchim
A quick and easy doenjang-based cucumber salad made in just 5 minutes without fire, staying crisp and refreshing with no excess moisture throughout.
Yoon Yi-ryeon's Doraji Namul
Tender and sweet doraji namul without bitterness. Steamed to preserve texture, finished with a garnish of crushed sesame seeds and scallions for a clean taste.
Ttukdak Hyung's Seolleongtang House Kimchi
A fresh kimchi (geotjeori) with a cool and spicy flavor, characteristic of seolleongtang restaurants, made by salting cabbage in brine to preserve its crispness and using a seasoning paste ground from dried chili peppers.
This Man's Cook Cucumber Kimbap
A unique cucumber kimbap made by soaking thinly sliced cucumbers in a tangy sweet brine, squeezing out all moisture to maximize crisp, chewy texture and refreshing taste.
Yoon Yi-ryeon's Stir-fried Pork Rind
Pork rind boiled thoroughly with doenjang and aromatic vegetables to completely eliminate any off-odor, then stir-fried until glazed in a spicy-sweet sauce for a chewy drinking snack
Yoon Yi-ryeon's Sweet Potato Stem Kimchi
A traditional kimchi made by briefly blanching sweet potato stems to preserve their crunch and mixing them with a seasoning of apple and dried chili peppers.
Ttukdak Hyung's One-Bite Perilla Greens Side Dish
A simple and quick perilla greens side dish made by soaking bite-sized perilla greens with a rich, sweet, and savory homemade seasoning made from rice, onion, and pear, combined with crisp julienned radish. Ready in just 30 minutes.