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18 recipes found.

A modern Japanese-style sukiyaki featuring garlic butter and fresh tomato flavors, finished with a pasta course

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.

A premium seaweed soup with deep, rich umami, slowly simmered for an hour using only beef chuck roll and tuna extract.

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.

A hearty and warm meat soup based on traditional Hungarian methods, slow-cooked with beef, various vegetables, and paprika powder spices.

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.

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.

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

A recipe for tender, chewy suyuk and rich broth made by slowly simmering beef tendon and chuck roll for a long time.

A fusion pasta with addictive flavor, featuring grilled beef chuck flap steak glazed with yuzu pepper sauce, served on a sauce made by combining store-bought carbonara and ma la sauce.

A special galbi rice bowl featuring golden-browned beef chuck short rib meat and a sweet-savory Worcestershire special sauce over rice

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.