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507 recipes found.

A Jeolla-style gats kimchi with a bold, spicy flavor, made using fresh Dolsan mustard greens, soaked cheonggak seaweed, freshly boiled anchovy fish sauce, and ground dried chilies for deep umami richness.

A refreshing and clear dried pollock and seaweed soup with a creamy, rich broth made by sautéing dried pollock and seaweed in perilla oil and soy sauce

A tangy fresh-seaweed salad with radish, lemon juice, and crisp sliced vegetables.

A refreshing summer side dish made by marinating slightly blanched seaweed and pickled cucumber in a tangy tuna sauce.

A light tofu dish topped with nutty perilla oil, crispy garlic flakes, shredded green onion, and roasted seaweed flakes

A super simple noodle dish tossed with tsuyu and perilla oil, plus kimchi and roasted seaweed flakes for a savory, salty flavor.

A versatile acorn jelly salad made by gently tossing blanched acorn jelly with crushed seaweed flakes, shredded scallions, and a sweet-salty seasoning.

A refreshing mul-jjolmyeon with savory depth, served in an icy beef broth over a sweet-and-sour bibim sauce.

A spicy-sweet jaengban makguksu recipe with a secret sauce that uses apple drink and onion powder for deep flavor.

A rich, savory fried rice made by stir-frying finely crushed Daeppa pork belly with leftover chicken jjim sauce and rice, turning a meal leftover into a delicious dish.

A Japanese crunch roll with crispy shrimp tempura and a smooth crab stick salad, enhanced with savory tempura crumbs for a rich, satisfying bite.

Grilled zucchini without oil on a dry pan, enhancing its natural sweetness, then gently mixed with savory sesame seed powder and spicy anchovy sauce for a unique side dish with a distinctive, addictive flavor.