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156 recipes found.

Authentic beef tteokguk with meat topping and tteok cooked separately, maintaining chewiness without scorching until the very last bite

A basic side dish made by stir-frying large dried anchovies for stock in a little cooking oil until moist, then tossing them with gochujang and gochugaru so they aren't too salty.

Chewy braised baby potatoes made by adding starch syrup first to draw out moisture

A special soy-marinated whelk dish that boosts umami by marinating chewy canned whelks and vegetables in a simmered secret soy sauce mixture.

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 super-simple dak baeksuk that uses a pressure cooker to quickly poach even the chicken breast until moist and tender.

A Dongdaemun-style chicken hot pot made by simmering chicken, potatoes, and rice cakes in a deeply extracted chicken broth

Udae galbi steak for year-end home parties, served with a refreshing cranberry lime sauce and pan-roasted vegetables.

A premium porterhouse steak cooked using the reverse searing technique—first slowly bringing the interior to temperature in a low oven, then searing the exterior hard in a pan.

A whole pork belly dish that uses an air fryer and oil to achieve an extremely crispy exterior while keeping the inside moist.

Quail eggs stir-fried until golden in oil, then braised in soy sauce for a chewy texture and deep flavor absorption.

A simple recipe for Southeast Asian-style stir-fried morning glory (water spinach) with crisp texture, reimagined in the style of chef Lee Yeon-bok's Chinese cuisine