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22 recipes found.

An ultra-simple one-pan street toast made by frying an egg batter mixed with vegetables and then placing bread on top and flipping it all at once.

Baek Jong-won's original Dakbokkeumtang, made by blanching chicken once to completely remove any gamey odor, then adding sugar first to allow the sweetness to deeply penetrate the meat, and finally seasoning with spicy gochugaru and rich soy sauce.

A premium salmon steak with a crackling-crisp skin like a cracker and a moist medium-rare interior.

A perfectly recreated Andong Jjimdak with the unique deep savory flavor and aroma of specialty restaurants, achieved by lightly blanching the chicken to remove gamey odors and using more oyster sauce than soy sauce.

A life-changing jjimdak recipe by Baek Jong-won, perfectly recreating the deep brown color and sweet-salty umami of commercial jjimdak using jin ganjang and dark soy sauce.

Spicy pork ribs stew simmered with potatoes, carrots, and perilla seeds after boiling the pork ribs in beer to remove odor, seasoned with radish, green chili peppers, and gochujang.

A delicious side dish that pairs perfectly with rice, made by stir-frying delicious Vienna sausages with low flour content, carrots, and onions.

A traditional Mongolian nomadic recipe that layers hot lamb, vegetables, and heated stones over an open flame to cook under pressure.

A quick and easy 2-serving dakdoritang using chicken thigh meat and udon noodles, with a reduced sauce that doesn't burn.

A winter delicacy rice dish made by cooking rice with fresh mussels and crisp vegetables in an electric rice cooker, then mixing it with a fragrant chive sauce and butter.

A one-pan japchae with deep flavor, made by cooking glass noodles in galbi-jjim sauce.

A tender and savory pancake made by mixing shredded japchae, shiitake mushrooms, and fragrant perilla leaves into a dough, then pan-frying into bite-sized pieces until golden and crisp on the outside with a moist interior.