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140 recipes found.

A unique autumn delicacy featuring crisp, naturally sweet seasonal apples and dried persimmons lightly tossed in a tangy, salty seasoning—no sugar needed.

A unique and flavorful kimchi that reimagines the traditional Koryo-saram carrot kimchi for Korean palates, enhanced with yogurt and anchovy sauce for a rich umami depth.

A rich and savory sundae soup made by simmering pork head meat and native sundae in a deeply brewed pork bone broth.

A smooth, quick soup made in just 5 minutes using store-bought anchovy stock essence—no need to stand by the stove for long.

Refreshing and spicy cucumber kimchi that retains its crisp texture until the last bite, blanched briefly in boiling salted water.

A traditional chili soybean paste with deep flavor, rapidly aged in just 10 days by deeply blending yellow croaker soybean paste and shrimp paste, enhanced with glutinous rice paste.

A clean and mild clear soybean curd stew with deep umami flavor from stir-frying shrimp paste and beef

A unique kimchi filled with crisp chives and green onions inside peppers, enjoyed like cucumber pickles for a refreshing taste

A refreshing and thick perilla seed tofu soup made by simmering radish pickled in soy sauce and generous amounts of nutty perilla seed powder.

A traditional radish kimchi made by soaking radish with New Sugar instead of salt to reduce its spicy heat, then mixing in fresh shrimp and dried chili for a refreshing flavor.

Ground red chili peppers to eliminate the raw aroma, and use barley rice to create a refreshing, deep-flavored summer water kimchi.

Dolsan mustard-leaf kimchi seasoned with kelp-shiitake broth, beef bone broth, salted anchovies, shrimp paste, fruit, and dried chilies.