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923 recipes found.

A rich, thick Western-style one-bowl dish made by combining bacon and shrimp stir-fried in scallion oil with store-bought tomato sauce, milk, and sliced cheese, then simmered until thick and intense.

A spicy stew made by simmering tofu, seasoned pork, and kimchi with a bold sauce, enhanced with the sweetness of onions.

A savory side dish that pairs crispy dried shrimp with tender, marinated jinmi-chae in a spicy-sweet gochujang-ketchup sauce—perfect for rice.

A golden, fail-proof kimchi pancake with explosive umami flavor and extreme crispiness, enhanced by starch powder for a texture that stays crunchy even when cooled.

A crispy zucchini pancake made without water, using only the natural moisture from zucchini and the savory broth from soaked dried shrimp, with starch flour to achieve maximum crunch.

A super simple perilla kimchi made in just 5 minutes by using yogurt instead of glutinous rice paste to activate the kimchi's lactic acid bacteria.

Zucchini is first salted to preserve its crisp texture and prevent breaking during cooking, then enhanced with a deep umami flavor from shrimp paste.

Enhances the deep umami of dried shrimp and minimizes wheat flour batter to create thin, crispy zucchini pancakes with perilla chives

A hearty and clean variation of spam musubi, enhanced with dried shrimp and wrapped entirely in kimbap seaweed for a satisfying bite.

A simple omelette enhanced with fragrant perilla leaves, smooth egg mixture, starch for texture, and shrimp paste for a savory depth of flavor.

Radish is first pickled in sea salt and dried anchovy sauce, then stir-fried without oil before being simmered into a clear, refreshing soup using dried shrimp stock.

Rinsing the shrimp paste briefly in cold water removes excess salt, then blending it with a rich, homemade dried anchovy-kombu broth creates a savory side dish that’s full of umami without being overly salty—like a nourishing tonic for your meal.