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2,214 recipes found.
Baek Jong-won's LA Galbi
Sweet and savory marinated LA galbi perfect for holidays or special occasions, featuring Baek Jong-won's signature technique of adding water while grilling so it braises without burning
Kim Ho-yoon's LA galbi
Luxury hotel-style LA galbi grilled tender with a subtle sweetness and shine from the optimal golden ratio of starch syrup and soy sauce
Kim Dae-seok's LA Galbi
An LA galbi recipe that removes blood in 30 minutes using clear lemon-lime soda and builds savory depth without off-flavors by adding prepared mustard and cola to pressed fruit juice
Jung Ho-young's Super Simple Stir-fried Anchovies
Anchovies toasted in a dry pan to remove any fishy odor, then glazed with mirim and starch syrup for shine and tenderness - a staple side dish that keeps for 1 week
Yoon Joomo's LA Galbi
Yoon Joomo-style LA galbi marinated in Joseon soy sauce, Jin-ganjang, and medium soy sauce with clear onion and pear juice, grilled to a sweet and savory finish
School Chef's Japchae
Easy japchae that doesn't require stir-frying vegetables separately, and the sesame oil coating keeps the noodles from getting soggy over time, maintaining a chewy texture.
Kim Jin-soon's Braised Potatoes
Banchan shop-style braised potatoes made by salting potatoes to remove starch, then pan-frying and simmering them in a sweet and salty sauce.
Baek Jong-won's Beef Seaweed Soup
A beef seaweed soup recipe that enhances depth of flavor by sautéing beef and seaweed in sesame oil with soy sauce to season the ingredients thoroughly, then combining soy sauce and fish sauce for a rich, savory taste.
School Chef's Beef Miyeokguk
Beef Miyeokguk that maximizes deep and savory umami flavor using rice water and tuna extract.
Yoon Yi-ryeon's Radish Namul
A tender radish namul that brings out the radish's natural sweetness and refreshing flavor.
Kim Ho-yoon's Clean Beef Miyeokguk
A beef miyeokguk that is not stir-fried in oil but simmered in beef broth, resulting in a clear, elegant soup.
Lee Hye-jung's Grilled Deodeok
A fragrant grilled deodeok dish where the roots are gently pounded with a mallet, marinated in a soy-sesame oil mixture for 30 minutes, then coated with a special gochujang sauce and grilled until golden.