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127 recipes found.
YOOXICMAN's Taiwanese-style Beef Noodle Soup
A genuine Taiwanese beef noodle soup that recreates the deep, authentic flavors of the mainland using a rich broth and a vibrant blend of spices.
Raymon Kim's Peperoncini Beef Jangjorim
A deeply flavorful beef jangjorim that maximizes tenderness and shortens cooking time using a pressure cooker.
Kim Dae-seok's Beef and Young Napa Cabbage Doenjang Soup
Sautéed beef brisket enhances richness, while tenderized young napa cabbage is simmered in savory doenjang for a refreshing, slightly spicy soup.
Yoon Yi-ryeon's Kongnamul Bulgogi
A spicy and sweet bulgogi dish made by stir-frying thinly sliced meat and soybean sprouts in a savory sauce.
Aha Bujang's Daejeon-style Beef Gukbap
A Daejeon specialty-style beef gukbap made by simmering beef brisket and ribs for 2 hours to create a deep broth, then topping it with thinly sliced radish and shredded meat.
This Man's Cook Jangttokttoki
A deep-flavored royal dish side made by finely slicing beef and braising it until firm and salty
Aha Bujang's Large Green Onion Yukgaejang
A rich and spicy yukgaejang simmered in brisket broth with generous amounts of beef bone powder and large green onion, just like the ones from famous restaurants.
Jung Ho-young's Tomato Motsunabe
A rich and savory fusion hot pot featuring fragrant offal and beef brisket, perfectly balanced with the bright, umami-rich flavor of tomatoes.
This Man's Cook Non-Scorching Jjigae
Authentic beef tteokguk with meat topping and tteok cooked separately, maintaining chewiness without scorching until the very last bite
Kim Ho-yoon's Beef Topping Tteok Mandu Guk
A clear broth made with beef brisket and dashima, enhanced with beef bone stock, topped with hand-torn beef garnish and soft egg ribbons.
Kim Jin-soon's Chadolbagi Curry
A Japanese-style curry with deep flavor from microwaved onions and chadolbagi, enhanced with chocolate and butter
Ttukdak Hyung's Beef Brisket and Angelica Tree Root Rice
A nutritious rice dish where angelica tree roots are quickly stir-fried in the savory fat of beef brisket, reducing their bitterness and maximizing their fragrance.