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18 recipes found.
Aha Bujang's Beef Seaweed Soup
A premium seaweed soup with deep, rich umami, slowly simmered for an hour using only beef chuck roll and tuna extract.
Jang Ho-jun Tomato Sukiyaki
A modern Japanese-style sukiyaki featuring garlic butter and fresh tomato flavors, finished with a pasta course
Lee Yeon-bok's Celery and Scallion Beef Stir-fry
A nutritious Chinese-style stir-fry that harmonizes crunchy celery and tender beef.
Kim Dae-seok's Stir-fried Beef with Vegetables
Mustard paste completely eliminates greasiness and off-flavors, resulting in a premium main dish of chewy chuck flap beef and crunchy vegetables stir-fried with oyster sauce.
YOOXICMAN's Goulash
A hearty and warm meat soup based on traditional Hungarian methods, slow-cooked with beef, various vegetables, and paprika powder spices.
This Man's Cook Beef and Burdock Stew
A glossy, rich side dish made by simmering thinly sliced beef and burdock root in a soy sauce marinade until the broth reduces to just the right consistency.
Aha Bujang's Eonyang-Style Crispy Bulgogi
Eonyang-style beef bulgogi marinated in a blend of ground pear drink and dark brown sugar, then cooked until all moisture evaporates for a crispy finish.
Aha Bujang's Spicy Bulnak Jeongol
A spicy and refreshing hot pot made with seasoned beef bulgogi, whole Korean small octopus (nakji), and bunmoja noodles, simmered to a bold, fiery finish.
Kim Ho-yoon's Hanwoo Sobulgogi
Hanwoo sobulgogi stir-fried over high heat without water to quickly evaporate moisture, keeping the smoky flavor and juices alive by balancing the ratio of seasoning and beef
Aha Bujang's Beef Tendon and Chuck Roll Suyuk
A recipe for tender, chewy suyuk and rich broth made by slowly simmering beef tendon and chuck roll for a long time.
Ttukdak Hyung's Beef Chuck Flap Tail Gyukatsu
Homemade gyukatsu made by drying out the moisture of cost-effective steak-cut beef chuck flap tail in an air fryer and then frying only the surface until crispy.
Ttukdak Hyung's Sugure Gukbap
A savory and spicy sugure gukbap made by stir-frying parboiled beef connective tissue and beef chuck with gochugaru and doenjang seasoning, then simmering in broth.