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923 recipes found.

A crisp cabbage side dish stir-fried briefly over high heat with minced garlic and dried shrimp for a rich, savory flavor

Stir-frying small dried anchovies and dried shrimp in a dry pan, then sautéing them with garlic oil and maltose to create a chewy, tender side dish.

A life-changing auk soybean paste soup with enhanced richness and refreshing taste, achieved by finely grinding dried shrimp into the broth

Sautéed mashed tofu and minced vegetables in sesame oil intensify the rich aroma, then gently steamed over low heat for a smooth and delicate tofu egg custard.

A quick and refreshing egg soup made using myeongran-jjeot without the hassle of tedious prep work.

A simple, expert-level cucumber kimchi with crisp texture that stays fresh longer—by removing seeds to prevent sogginess, using a secret method from a renowned kimchi master.

A sensational tonkatsu restaurant-style kkakdugi that uses cider and New Sugar to remove the radish's spiciness and maximize crunchiness with a sweet and sour flavor.

A savory soup made with a rice water base, anchovy and kelp stock, sweet bomdong cabbage, and plump shrimp for a refreshing finish.

A springtime instant geotjeori made by crisply brining albaechu in water with dissolved new sugar and sun-dried salt, then lightly tossing with a special fish sauce seasoning paste and scallions.

Winter radish marinated in soy sauce broth for maximum freshness, enhanced with water dropwort for a clear and clean fresh oyster soup

A hangover remedy soup that achieves a clear, rich, and creamy broth by marinating yellow croaker in seasoning without frying it in oil, avoiding greasiness and heaviness.

Korean mallow with coarse salt rubbed vigorously to remove its raw aroma, marinated with rich doenjang and simmered deeply and refreshingly for a hearty, savory soup.