Filter recipes by category, time, difficulty, source, ingredient, and situation tag.
140 recipes found.

A gourmet kimchi that preserves the crisp texture of cabbage without salting, enhanced with sweet and crunchy diced sweet potato for elevated flavor.

A savory, umami-rich side dish featuring squash marinated in shrimp paste to prevent crumbling, enhanced with tender enoki mushrooms for a chewy texture.

A clear, refreshing soup with zucchini marinated in soy sauce to prevent mushiness, enhanced with cuttlefish and mussels for a savory, crisp flavor

A crisp bean sprout dish ready in just 2 minutes by stir-frying directly in a hot pan without blanching

A low-salt, savory-packed ssamjang made by rinsing shrimp paste to reduce saltiness, then mixing it with doenjang and various seasonings.

A refreshing spring delicacy made by salting crisp radishes with New Sugar and sea salt, then seasoned with a savory paste blended from leftover rice and dried chilies for deep umami flavor.

Made with New Sugar, this kimchi stays clear and crisp even after aging. Ground chili seeds and fresh shrimp add refreshing coolness and a clean umami depth—just like the authentic restaurant-style seokbapji.

Cucumber is soaked in soy sauce and salt without being cut, preserving its crisp texture, then wrapped in a firm egg omelet enhanced with mustard and shrimp paste for a unique gimbap experience.

Delicious chili kimchi with a crisp texture from fresh chili peppers and a rich, savory flavor from boiled anchovy fish sauce, perfect for long-term storage and enjoyment.

Pan-fry shrimp paste first in sesame oil to enhance its savory depth, then stir-fry with crisp vegetables and a tangy-sweet ketchup-soy sauce for a simple, quick side dish.

A frugal and ultra-simple steamed egg dish made in just 2 minutes 30 seconds using leftover egg whites, seasoned with shrimp paste and minced vegetables in the microwave.

The ultimate hangover soup, where the tangy depth of well-aged kimchi meets chewy fresh mussels and a refreshing shrimp paste finish.