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60 recipes found.

A traditional restaurant-style cheonggukjang stew that uses deeply brewed anchovy broth and blender-ground radish as a base, adding refreshing coolness and umami.

A kimchi pancake made with a chilled dough using ice water, stuffed with squid and fried until crispy all the way through with a light dusting of tempura flour.

A rice thief stew made by simmering sour kimchi, pork, and potatoes with a restaurant's secret kimchi seasoning that has been aged for a day, producing a richly flavorful and slightly thickened broth.

A 7-minute kimchi jjigae simmered down with a golden-ratio hit-restaurant seasoning paste, perfect for mixing with rice.

A super simple Janchi Guksu recipe, cooked cleanly without boiling over using a low-heat method.

A feast for the eyes and a sweet and spicy sauce, stir-fried with vegetable juices and finished with fried rice using dae-pae samgyeopsal and kongnamul.

A rich aged kimchi jjageuli simmered without water, using the natural juices from onion and large green onion along with pork belly fat for a deep, concentrated flavor.

A hearty kimchi hot pot where generous pork and refreshing soybean sprouts come together to create a deep, rich broth.

Pork belly sous vide for 6 hours using the rice cooker's keep-warm function, served with braised kimchi and soft tofu as a samhap (three-item combination).

A Jeonju-style soybean sprout hangover soup with a rich broth made from dried pollock and anchovies, topped with squid, fresh garlic, and sour kimchi

A 15-minute pasta that maximizes flavor without greasiness by adding tangy stir-fried kimchi to a rich blue cheese cream sauce.

A deeply savory and rich-tasting kimchi jjigae enhanced with store-bought beef bone broth and one spoon of secret seasoning—ssamjang—for an irresistible umami flavor.