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51 recipes found.

A recipe for Baek Jong-won's braised beef short ribs, where the blood from the bones is thoroughly cooked out to eliminate gamey odors, and side ingredients are added sequentially to prevent mushiness, resulting in a clean and perfectly finished dish.

A crisp mixed pickle made easily with golden ratio and soju, without the hassle of boiling soy sauce

A simple cheese sundae made with store-bought or convenience store sundae, a spicy tomato sauce, and pizza cheese, all prepared in the microwave without any open flame.

A rich and savory traditional yukgaejang with deep broth from stir-frying green onions and gochugaru in beef fat rendered from brisket, replicating the flavor of famous restaurants.

A hot pot dish generously layered with thinly sliced beef short plate (woosamgyeop) over mung bean sprouts and mushrooms, simmered deeply and spicily in beef bone broth and bulgogi seasoning.

A highly addictive kalguksu bibim-myeon, where chewy noodles are tossed with a special oil-based sauce made with fragrant ginger and scallion oil, and savory pan-fried beef brisket.

Tender braised short ribs in a trendy Korean-style sauce made by pouring a blend of tomato sauce, cream, and ground Cheongyang chili peppers, then reducing until rich.

A fusion galbi jjim (braised short ribs) featuring tender beef short ribs slow-cooked in low-sodium soy sauce and rice syrup, topped with a surprising twist of tangy Greek yogurt and savory perilla oil sauce.

A premium spicy beef short rib braise, where the ribs are first seared in oil to lock in flavor, then gently simmered in a special broth infused with cheongyang chili peppers until tender.

A super simple chicken kalguksu with a deep, rich broth made by roasting chicken thighs and vegetables

A refreshing hangover soup where the nuttiness of lightly grilled gopchang-gim (seaweed) and the clean taste of squid harmonize with crunchy bean sprouts to soothe your stomach.

Special scallion salad made without sesame oil for a non-greasy, clean taste, using a golden ratio of red pepper powder and vinegar to perfectly cut through the richness of meat.