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69 recipes found.
This Man's Cook's Gukbap-Style Kimchi
Using cold rice instead of glutinous rice flour to feed the probiotics, and New Sugar for sweetness, this recipe creates large, crisp, refreshing kimchi in the style of a famous gukbap restaurant that stays crunchy over time.
Kim Dae-seok's Dallangmu Kimchi
Traditional Dallangmu kimchi that captures the spicy flavor of radish with soda, enhanced with ground dried chili and chili seeds for a crisp, zesty bite.
Kim Dae-seok's Wrinkled Napa Cabbage and Mustard Greens Water Kimchi
A refreshing water kimchi featuring a sharp, savory depth achieved by grinding fresh cherry tomatoes instead of apples or pears, delivering exceptional crispness and coolness.
Kim Dae-seok's Soy Sauce Pickled Cucumber
A soy sauce pickled cucumber with a crisp, chewy texture that lasts all year long, made without salting by removing moisture using a food dehydrator
Kim Dae-seok's Traditional Oiji
A Traditional Oiji made by blanching white cucumbers in boiling salt water for 30 seconds each, then aging them in a brine with chili seeds and soju.
Yoon Yi-ryeon's Yukgaejang
A traditional yukgaejang made by first stir-frying beef shank in a pressure cooker until tender, then simmering it with generous amounts of large green onion and vegetables for a deep, rich flavor.
Yoon Yi-ryeon's Yeolmu Water Kimchi
A refreshing and crisp summer yeolmu water kimchi made with a wheat flour paste and blended fruits
Yoon Yi-ryeon's Secret Kimjang Kimchi Seasoning
A large-batch kimjang seasoning that combines a deeply brewed seafood and vegetable broth with fresh shrimp, raw sugar, and fermented seafood to create a refreshing and savory flavor.
Ttukdak Hyung's Squid Twigim
Perfectly crispy-on-the-outside, tender-on-the-inside large squid twigim, made by washing with flour to completely remove any fishy smell. A classic Korean snack bar item.
Ttukdak Hyung's 3 Dishes Made with No Brand Domestic Premium Cabbage Kimchi
Spicy kimchi stew, homemade kimchi dumplings, and kimchi jajang made with No Brand premium cabbage kimchi, pork shoulder, and tofu
Raymon Kim's Meat-Loaded Curry
A rich, deep curry made by searing meat coated in curry powder, slow-cooked with caramelized onions and tomatoes—tastes even better the next day.
This Man's Cook Youn's Kitchen Mother Sauce
A versatile soy sauce for bulgogi and japchae, made by blending soy sauce, sugar, and pear or apple in a blender.