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72 recipes found.
Kim Jin-soon's Woosamgyeop and Mung Bean Sprout Steamed Dish
A light steamed dish made by layering napa cabbage heart, mung bean sprouts, mushrooms, and thinly sliced beef short plate in a pot, steaming for 10 minutes, and serving with a soy sauce dipping sauce.
Ttukdak Hyung's Restaurant-Style Cream Pasta
A restaurant-style cream pasta featuring bacon and thinly sliced beef short plate in a rich cream sauce with a spicy kick from cheongyang chili peppers.
Aha Bujang's 5-Minute Pyongyang Naengmyeon
A quick and refreshing Pyongyang naengmyeon that builds meaty flavor fast with thinly sliced beef short plate and beef dashida
Lee Hye-jung's Thinly Sliced Beef Brisket (Chadolbagi) Ugeoji Jjigae
A savory stew made by simmering ugeoji (eolgari cabbage) seasoned with doenjang and rich thinly sliced beef brisket (chadolbagi), finished with perilla seed powder.
Eonam Teacher's Lifelong Doenjang Jjigae
A rich and savory doenjang jjigae made with a 3:1 ratio of doenjang to ssamjang, 0.5 tbsp vinegar, and thinly sliced beef brisket (chadolbagi) for deep umami.
Aha Bujang's Deungchon Shabu Kalguksu
A hearty, spicy broth loaded with minari, mushrooms, and beef, enjoyed as a course that ends with kalguksu noodles and fried rice
Aha Bujang's Yeop-tteok Style Mala Tteokbokki
A numbing and spicy mala tteokbokki made in the style of a popular delivery restaurant, using store-bought mala tang powder with added chili powder and aromatic oils.
Aha Bujang's All-Purpose Seasoning Large Green Onion Yukgaejang
A spicy beef soup made with an all-purpose seasoning of chili oil and gochugaru, simmered with large green onion and thinly sliced beef brisket (chadolbagi) for deep, fiery flavor.
Kim Jin-soon's Woosamgyeop Doenjang Jjigae
A recipe for making a Korean BBQ restaurant-style doenjang jjigae that reduces saltiness and maximizes savory richness and umami by stir-frying thinly sliced beef short plate (woosamgyeop) with doenjang.
Sung Si-kyung's Chadolbagi Curry Udon
A Japanese-style curry udon made by searing thinly sliced beef brisket (chadolbagi), then simmering it with water, shiro-dashi, and curry roux blocks to create a thin broth, thickened with potato starch slurry and poured over udon noodles.
Aha Bujang's Perfect Doenjang Jjigae
A doenjang jjigae made with a golden-ratio doenjang sauce enhanced with cheonggukjang, simmered deeply with whole broth anchovies for a rich, robust flavor
Eonam Teacher's Chadol Doenjang Jjigae
Chadol doenjang jjigae — a soup dish made by dissolving doenjang and ssamjang in plain water and adding a touch of vinegar to enhance umami