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9 recipes found.

A fragrant and chewy premium jeon made by skewering lightly blanched dureup and Korean small octopus (nakji), coating them only in egg, and pan-frying until golden.

A nutritious gimbap where the slightly bitter taste of seasonal dureup and savory beef bulgogi come together in perfect harmony.

A traditional side dish made by briefly blanching toona, drying it, then marinating it in gochujang seasoning with rice syrup and soju for aging.

A spring seasonal dureup jeon with a savory depth from soybean paste marination and a crisp texture from a light tempura flour coating.

A clean, crisp dureup jangajji made by simply mixing the ingredients in the correct ratio without boiling the soy sauce mixture.

A special seasonal dureup jeon coated with nutty pine nut powder, maximizing crispiness and flavor.

Cleanly trim the tough bases of seasonal dureup and blanch them briefly to a vibrant green, fully enjoying their subtle fragrance and crisp texture.

A seasonal noodle dish featuring crisp dureup and wild dureup seasoned with katsuobushi broth and rich umami, served chilled over so-myeon for a refreshing bite.

A refined tempura made by marinating dureup, Korean angelica-tree shoots, in a katsuobushi-based suiji broth for deep umami before frying it in a light, crisp batter.