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1,498 recipes found.

A luxurious yukjeon that maximizes nuttiness and tenderness while sealing in juices by coating with glutinous rice flour instead of wheat flour.

A nourishing winter sagol gomtang, brewed milky-white and deep with beef bones, mixed bones, and sinew, without any off-odor.

A Gyeongsang regional soup dish made by stir-frying beef with gochugaru in sesame oil to create chili oil, then simmering with large chunks of large green onion and soybean sprouts for a spicy, refreshing broth.

A rice-stealing pork stew with a rich, spicy broth made by stir-frying pork shank meat with gochujang and gochugaru, featuring a chewy texture from the attached skin.

A restaurant-style nakgopsae featuring large intestine tenderized with kiwi, generous Korean small octopus (nakji) and shrimp, finished with a special seasoning sauce.

A premium noodle broth base made by gently steeping anchovies and dipori into a rich extract, enhanced with secret seasonings for anytime use.

A special kick for tenderizing and scientific temperature control, resting for a juicy, extremely tender, high-quality pork tenderloin katsu

An addictive jjamppong-style fire-flavored ssamjang made with wok hei oil and canned tuna, delicious even just mixed with rice without any meat.

A Chinese-style scallop and squid jjamppong boiled with a secret method that creates a perfect deep wok-fired flavor even with home stove heat

A sweet and spicy duck bulgogi, seared over high heat with a special sauce combining oyster sauce and doenjang, infused with the fragrant aroma of kkwarigochu.

A deep-flavored beef small intestine hot pot loaded with thinly sliced radish, large green onion, and beef small intestine, simmered in a spicy dadegi seasoning.

A recipe for clean and savory stir-fried squid and vegetables marinated in a sauce of fermented anchovy sauce, soy sauce, and gochugaru, without gochujang.