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60 recipes found.

A kimchi jjigae that maximizes savory depth by using eomuk instead of pork or tuna, along with the included soup packet and gochujang.

A refreshing and deep-flavored Ui Jeong-style bu ddeok jjigae made with a clean vegetable broth from radish and dried kelp, enhanced with a spoon of doenjang and a special seasoning blend.

Ramyun with a deep, kimchi-jjigae-like flavor achieved through a richly stir-fried kimchi base, minced garlic, and a drop of vinegar

Well-fermented kimchi is rinsed in water, seasoned, and served with a savory, spicy-sweet sauce alongside bibim guksu.

A famous restaurant-style budae jjigae loaded with various hams and sausages, made spicy with minced garlic, gochugaru, and sour kimchi

The crispness of rinsed sour kimchi blends with smooth milk and fresh cream for a clean, non-greasy kimchi cream risotto.

A rich and savory budae jjigae ramyun made in just 5 minutes using only ramyun seasoning, ketchup, and beef bone powder

A savory kongbiji jjigae made easily by blending tofu until smooth and simmering it with sour kimchi and pork.

A rich and savory hangover soup made with pork ribs instead of the usual spine bones, simmered with nutty soybean milk and sour kimchi for deep flavor.

A rich and refreshing authentic Italian-style fusilli pasta tailored to Korean tastes, using sour kimchi and sausage.

Sautéed sour kimchi in tuna can oil, then simmered with bean sprouts and tofu, seasoned with salted shrimp and anchovy fish sauce for a tangy, savory soup.

Janchi guksu with a deep, rich anchovy broth, topped with finely chopped garlic chives and a spicy seasoning sauce, evoking the taste of a rural market.