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5 recipes found.
YOOXICMAN's Sous-vide Jangyeon Satae Beef Tendon Hot Pot
A steaming, high-value hot pot dish featuring tough jangyeon satae and beef tendons slow-cooked sous-vide at 73 degrees Celsius for 16 hours, delivering an exceptional chewy texture and tender mouthfeel.
Ttukdak Hyung's Rich and Nutty Tteokguk
A hearty and nutty tteokguk made with store-bought galbitang broth and milk, simmered with tteok, green onions, and eggs.
Striker Chef Braised Scallion Steak Pasta
Steak alio e olio emulsified with a rich sauce made from beef bone broth and butter-braised scallions.
Jung Ho-young's Budae Jjigae
A professional-style budae jjigae with deep, rich flavor enhanced by sautéed ham and store-bought galbitang broth
School Chef's Beef Bone Tteok-mandu-guk
An ultra-simple tteok-mandu-guk that uses store-bought beef bone broth to create a deep flavor even in a busy schedule.