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20 recipes found.

A master steak guide that coats a thick striploin with rosemary aroma, searing the outside crispy while keeping the inside juicy and moist.

Aged soy-marinated shrimp made by simmering a blend of soy sauce, sugar, cheongju, and cooking wine, then cooling it completely and infusing it with the deep flavors of garlic, onion, and cheongyang chili pepper.

A set of tender, odor-free braised pork and crisp, chewy pickled radish, perfectly paired for a complete meal

A super-simple gimjang kimchi that achieves a clean, deep flavor using only fermented anchovy sauce, starch syrup, and radish—no fruit or complicated ingredients.

Perfectly tender boiled pork bossam without any off-odors, using beer, soju, and ssanghwatang

Crisply fried pork belly served with a sweet, spicy, and crunchy apple chili jam.

This is an original traditional Italian basil pesto made by grinding ingredients in a mortar without a blender, preserving the aroma and color of the ingredients.

A fresh hairtail grilled to crispy-on-the-outside, moist-on-the-inside perfection by blocking fishiness with a saltwater wash and a light dusting of flour.

A super simple salt-grilled shrimp that's ready in just 10 minutes by placing shrimp on coarse salt to lock in moisture.

A French dessert with sweet red wine-poached pears filled with savory blue cheese, encased in puff pastry and baked.

A chewy radish julienne kimchi with a crisp texture. The salted radish is squeezed tightly without rinsing so the seasoning penetrates deeply.

A luxurious soy-braised dish made by simmering pork tenderloin in vegetable broth, shredding it along the grain, and braising it with quail eggs, jujubes, whole garlic cloves, and kkwarigochu peppers in a soy sauce seasoning.