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923 recipes found.

A modern doenjang guk enhanced with crispy ground dried shrimp heated in the microwave, delivering deep umami and a refreshing taste.

Blanched napa cabbage is marinated with doenjang and soy sauce to deeply infuse flavor, then simmered with potatoes to create a rich, savory broth.

A refreshing water kimchi with crisp texture, made by marinating napa cabbage in a seasoning paste of cooled rice and apple, enhanced with New Sugar for crunch. The longer it ferments, the more flavorful it becomes.

A refreshing and savory Nabak Kkakdugi made by marinating crisp radish with salt and Nu-Suga, then mixing it with a seasoning paste made from cold rice for a cool, umami-rich flavor.

A side dish made by first stir-frying dried shrimp without oil, then using soju to eliminate the sharpness of garlic scapess for a glossy, savory result.

An autumn specialty kimchi made in just 10 minutes by combining sweet and crisp persimmons with a refreshing salted shrimp seasoning

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 summer kimchi made with crisp sweet potato shoots and a convenient seasoning paste blended with cold rice instead of flour paste.

A refreshing and slightly spicy Hairtail Korean squash soup made by simmering fresh hairtail, Korean squash, and potatoes in a light broth prepared from dried shrimp heated briefly in the microwave.

A unique kimchi that maximizes crispness and freshness by using fresh red chili peppers and soaked dried chilies instead of gochugaru, and marinating with New Sugar for enhanced texture and cool flavor.

A savory chongkalong menboshah made by mixing minced shrimp with potato starch and melted butter, sandwiched between slices of bread and fried to golden perfection.

A julienne pancake that layers chewy zucchini over crispy potato shreds, offering both crunch and tenderness in every bite.