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108 recipes found.

A super simple jangjorim that simmers minced pork and quail eggs in a sweet, salty sauce using cola as the base, without requiring any additional complex seasonings.

A dry stir-fry that delivers intense grilled flavor at home using torching and frying techniques, without moisture from vegetables

A versatile meat ssamjang that eases weekly side dish worries by using affordable ground pork shoulder and curry powder.

Boiled using residual heat after turning off the flame, this simple cold pork is moist, chilled, and has a delightful chewy texture.

A foolproof, high-value jeyuk bokkeum made by mixing gochugaru, yori-dang, maetul, ganjang, and gochujang in a perfect 1:1:1:1:1 ratio

Chef Fabri's life-changing ragù sauce, made by braising whole cuts of meat for a long time and shredding them along the grain to maximize flavor and texture, instead of using ground meat.

Authentic Cuban sandwich recreating the emotional flavor from the movie 'American Chef'

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

A festive essential meat dumpling pancake with juicy, tender texture made without beef, using pork shoulder and mashed tofu for a moist and soft bite.

Marinating pork shoulder with raw sugar and mirin to eliminate gamey odor, then enhancing savory depth with a touch of doenjang, stir-frying the meat until golden brown for a tender and flavorful jeyuk bokkeum

A rich, savory Chinese-style jajangmyeon enhanced by the Maillard reaction from onions and meat, with a secret technique of letting it rest after simmering to deepen its flavor.

Create chewy, tender jokbal with just one thousand won using cola and sibhwa-tang, then serve it over rice with a sweet-savory sauce for a restaurant-quality meal.