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1513 summaries found.

A rich and spicy ugeoji haechangguk made by seasoning beef and tender ugeoji with gochugaru, doenjang, and dried anchovy sauce, then simmering them in a beef bone broth.

Simmered kombu in oyster sauce, mixed with unsalted butter and chilled to create a rich, savory kombu butter with a nutty aroma and umami depth.