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34 recipes found.

Boneless beef galbijjim made in just one hour using affordable chuck eye roll for grilling, with chopped onion and simple seasoning—no blender needed.

An Andong-style soy sauce braised chicken made by adding unsoaked dried glass noodles directly into the pot and boiling vigorously for 20 minutes with a golden ratio of soy sauce and sugar.

A drug-like soy-marinated egg rice bowl made by marinating eggs in a no-boil soy sauce mixture with finely chopped vegetables and precise seasonings.

Boiled pork belly simmered with aromatic vegetables and soy sauce, served warm on a bed of stir-fried soybean sprouts and vegetables with a smoky flavor, presented on an iron plate.

A practical japchae where glass noodles are colored deeply with dark soy sauce without pre-soaking, then coated with oil to prevent clumping even after time passes.

Braised short ribs with radish and carrot, simmered in a sweet and savory sauce for deep color and rich flavor

Tender chicken leg meat, vegetables, and boiled potatoes simmered in a sweet-salty special soy sauce seasoning until the broth reduces to a rich, bubbling consistency

A Dongpo-style boneless jokbal made by slowly braising a whole pork foreleg in five-spice and soy sauce seasoning

Sweet and savory braised beef short ribs that melt tenderly in your mouth, gently simmered over low heat without a pressure cooker.

Hainanese chicken rice made with rice cooked in chicken leg broth and served with a savory soy sauce

A Thai-style pad kaphrao with pork and garlic scapes stir-fried in chili-garlic oil

A premium jjajang ramyun topped with a garnish made by stir-frying real pork and a clean poached egg made without vinegar