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12 recipes found.

A crisp, non-salty pickled green chili made with a rich soybean paste marinade enhanced with flour slurry and ginger liquor

A crisp mixed pickle made easily with golden ratio and soju, without the hassle of boiling soy sauce

A Waterless Oiji made by soaking Korean cucumbers in plum syrup, sea salt, and soju, with dried garlic skins and chili seeds added for flavor.

Traditional pickled chili with a crisp, tangy bite made without vinegar, using saltwater and soju.

A crisp, chewy Korean melon pickle preserved with salt, corn syrup, vinegar, and soju.

Delicious chili kimchi with a crisp texture from fresh chili peppers and a rich, savory flavor from boiled anchovy fish sauce, perfect for long-term storage and enjoyment.

A traditional radish pickle made without pre-salting, using a concentrated brine with mustard seeds, jujubes, and soju for a crisp, firm texture that lasts year-round without worry of mold.

A versatile chili syrup made by combining red chili peppers and green chili peppers with yellow sugar and sea salt for use in cooking

A versatile canned sauce with deep umami flavor made by gently simmering three types of mushrooms with herbs and balsamic vinegar, paired with a refreshing salad.

A homemade, all-purpose fermented clam sauce with a deep, natural umami bomb that cannot be compared to store-bought MSG enhancers. Fresh clam meat is rinsed in saltwater, layered with sun-dried salt, and aged for one month.

A crisp oiji made quickly and easily in a zipper bag without boiling water

Dry thinly sliced onions until completely dehydrated, then age them in soy sauce to enhance umami and sweetness, creating a versatile seasoning sauce.