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929 recipes found.

A refreshing and clean nabak mul kimchi made by salting napa cabbage heart and bomdong together, then submerging them in a broth of fruit and radish juice with glutinous rice paste.

A soy sauce egg fried rice made by pressing soy sauce into oil to release its aroma, then stir-frying with the crunchy texture of garlic scapes and the savory richness of egg.

A rich and spicy chicken stew made by simmering salted chicken with potatoes and carrots in a gochugaru and soy sauce base.

A smooth potato soup made by caramelizing onions for sweetness, then blending milk and potatoes together and simmering.

A steak featuring tender pork loin, grilled in fragrant garlic butter, served with a sweet and sour onion chutney made by reducing two types of wine.

A sundae soup dish made by blanching osorigamtu first to reduce any off-flavor, then simmering it deeply with perilla seed powder and garlic without using beef bones.

A clear and clean basic egg soup where the yolk is roughly broken and cooked with the white, creating strands that dance as they cook.

Thinly sliced radish is lightly coated in a thin batter and pan-fried until crispy. Using Korean pancake mix makes it even lighter and crispier.

A recipe for intensely spicy silbi kimchi, featuring a bold and fiery seasoning that packs a punch.

A clear ppyeo-haejang-guk (pork backbone hangover soup) that highlights a clean, savory flavor using saeujeot (Korean salted fermented shrimp) and salt in a rich pork backbone broth, without dried radish greens or red seasoning.

A steak featuring a whole pork neck dry-aged with salt, seared in a stainless steel pan, and served with a savory butter aroma and béchamel mustard sauce.

Wrinkly baby potatoes boiled in salt water and pan-fried until crispy, served with a spicy, nutty red mojo sauce—a Spanish tapas dish.