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69 recipes found.

A braised pork set featuring tender pork simmered using only makgeolli’s carbonation and alcohol, with a crisp radish salad quickly pickled using corn syrup—no water needed.

An unconventional beef bossam that maximizes nuttiness and tenderness by boiling generous amounts of milk and ssamjang instead of water.

A homemade-style sauce made by stir-frying butter and whole peppercorns in the pan used to cook steak, then adding store-bought sauce and ketchup for enhanced flavor.

Spicy beef short ribs marinated in blended pear, then simmered in a rich mixture of fine red chili powder and soy sauce for a bold, savory flavor.

A perilla oil-based pasta where the savory flavor of semi-dried yellow corvina harmonizes with a subtle green tea broth for a sophisticated blend.

A hearty nourishing chicken gomtang made by thoroughly simmering a whole chicken, removing the meat, seasoning it, and serving it in a rich broth enhanced with chicken stock for a deep, savory flavor.

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

A crisp, refreshing pickle made with cabbage and cucumber using a golden ratio of soy sauce brine, poured while still warm to preserve crunch and tanginess.

The ultimate bossam, made by using makgeolli instead of water to perfectly eliminate gamey odors and maximize the savory flavor and tenderness from the rice wine.

A premium galbi jjim that combines Western searing techniques with a special jujube purée sauce, resulting in tender meat that falls off the bone.

A premium appetizer dish featuring juicy grilled lamb ribs topped with a spicy mala sauce and tender stir-fried eggplant.

A simple, no-cook dish featuring crisp cucumber boats filled with rich, creamy cracker mayo