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134 recipes found.

A quick geotjeori made by tossing unbrined fresh napa cabbage with a special fruit seasoning and oligosaccharide syrup for a glossy finish, just like at a seolleongtang restaurant.

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.

A professional-style stir-fried webfoot octopus with a spicy, smoky flavor from cheongyang chili peppers and fine gochugaru, featuring a tender, springy texture from light blanching.

A spicy and sweet pork neck stir-fry with a powerful smoky flavor, using soju to perfectly eliminate any gamey taste, just like the nostalgic flavors of a street food stall.

A premium beef tripe ramen made by adding pre-portioned and frozen all-purpose beef tripe stir-fry, made with beef tripe and beef abomasum, to ramen for a rich and savory broth.

A fresh jjukkumi dish that maximizes tenderness by perfectly removing moisture and grilling quickly over high heat, eliminating any fishy smell.

A hearty spring meal featuring crisp yeolmu geotjeori made without salting, nutty barley rice, and a rich gang-doenjang soup.

A versatile acorn jelly salad made by gently tossing blanched acorn jelly with crushed seaweed flakes, shredded scallions, and a sweet-salty seasoning.

A large-batch yeolmu and eolgari cabbage kimchi made easily without salting, using a plastic bag to eliminate grassy notes

A rice thief dish of chewy blanched cockles tossed in a clean, spicy-sweet seasoning with minimal moisture.

A clean and flavorful vegan noodle dish made by stir-frying various vegetables and udon noodles with a spicy and savory sauce.

A smoky jeyuk bokkeum, stir-fried to juicy perfection without fail, using eye flank, an affordable and special cut of pork.