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22 recipes found.

Ohyangjangyuk made by simmering whole pork belly with spices like star anise, and a refreshing Chinese-style cucumber salad

A premium holiday dish featuring tender, odor-free short ribs braised in a rich, savory soy sauce marinade, served with sweet potatoes and vegetables for both visual appeal and flavor.

A festive-style japchae packed with rich bulgogi flavor, made by cooking noodles directly in seasoned broth without boiling them separately—resulting in a non-burnt, deeply savory dish.

An innovative braised chicken dish enhanced with the subtle sweetness of sikhye and the rich, nutty flavor of jajang powder

Golden ratio marinade made with soy sauce, cooking wine, and black sugar, stir-fried to recreate the signature style of Gisa Restaurant pork belly

Egg jangjorim simmered in kelp and dried-anchovy stock with garlic and shishito peppers, using brown sugar for a deep color.

Create a golden ratio seasoning easily using a measuring cup and water bottle, then enjoy authentic Japanese-style sukiyaki with burdock root and beef.

Using black sugar and doenjang instead of white sugar, along with grated pear, this soy sauce jeonyuk bokkeum develops deep umami flavor and intense richness by reducing moisture thoroughly to enhance the smoky taste.

A savory-sweet braised chicken thigh dish with a glossy glaze made from black sugar and soy sauce, slow-cooked to perfection.

A tender pork ribs stew with perfectly balanced golden seasoning ratio based on meat weight and enhanced umami from dried shiitake mushrooms

Glossy, crisp-yet-chewy braised lotus root seasoned with black sugar, kombu, and ginger.

A trendy fusion of black sugar milk tea style, this single-serving twist on traditional hwachae combines sweet black sugar syrup and chewy tapioca pearls with milk and fresh watermelon.