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20 recipes found.

A hearty brunch featuring crispy chicken steak and squid ink pasta with a rich ragu sauce made from rendered chicken fat, all served on one plate.

A traditional South American barbecue where beef short ribs are slow-cooked over smoldering charcoal for hours, resulting in juicy, tender meat with a smoky aroma.

Altari radish and napa cabbage are salted with coarse salt for 2 hours to preserve a crisp texture, then mixed with pear-onion juice and rice paste to create a deep-flavored mak kimchi.

Octopus sukhoe that maximizes the octopus's natural juices and tender texture by steaming it with the vapor of soju, vinegar, and maesil syrup using almost no water.

Premium campfire-style beef ribs, first confit in aromatic oil, then grilled over charcoal, finished with a sweet-spicy homemade kimchi jam and luxurious toppings.

A recipe for French rack lamb chops that can be enjoyed without greasiness by cooking carrots and garlic in the lamb's rendered fat, served with a refreshing citrus sauce.

A seaweed and vegetable wrap featuring salted kelp, fresh sea mustard, spring cabbage, and cabbage, served with a spicy fermented anchovy and soy sauce dressing.

A Jeongwol Daeboreum glutinous rice dish made easily in an electric rice cooker with sweet rice, short-grain rice, boiled adzuki beans, soaked beans, and dried chestnuts.