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10 recipes found.
Kim Jin-soon's Yeolmu Eolgari Kimchi
A banchan shop secret for yeolmu eolgari kimchi made without grassy notes, using a kelp broth flour paste and fresh red chili pepper seasoning for a refreshing taste
Jung Ho-gyun's Oi Sobagi
Stuffed cucumber kimchi made by blanching cucumbers in boiling salt water to preserve their crunch, then stuffing them with a filling that includes slit cheongyang chili peppers.
Kim Dae-seok's Summer Yeolmu Kimchi
Crisp summer kimchi made by salting yeolmu for 1 hour in brine with New Sugar dissolved, then gently tossing with a seasoning of dried chili peppers, fish sauce, and pear drink.
Kim Dae-seok's Onion Kimchi
Adds umami depth with yogurt and creates crisp, non-soggy onion kimchi by soaking in maltose and salt to prevent moisture buildup
Kim Dae-seok Chef's Perilla Seed Kimchi
A refreshing summer delicacy featuring crisp perilla peppers stuffed with finely julienned apple and a generous amount of seasoned filling, delivering a cool, clean taste.
Hong Shin-ae's Oi Sobagi
A crisp, rice-stealing summer kimchi that stays crunchy without turning mushy, using the secret boiling salt water shower method.
This Man's Cook Cucumber and Lettuce Water Kimchi
A refreshing and tangy summer water kimchi made with crisp, bitterness-free lettuce soaked in saltwater and cucumbers blanched in hot saltwater, blended with chilled rice for a rich, savory broth.
Kim Dae-seok's Young Napa Cabbage Kimchi
A refreshing summer specialty kimchi with reduced gochugaru and fresh red chili paste, enhanced with the crisp freshness of minari, eliminating any heaviness.
Lee Hye-jung's Watermelon Yeolmu Jjabagi
A juicy yeolmu kimchi that boosts summer appetite with the natural sweetness of watermelon and paprika.
Kim Dae-seok Chef's Radish Water Kimchi
Ground red chili peppers to eliminate the raw aroma, and use barley rice to create a refreshing, deep-flavored summer water kimchi.