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37 recipes found.

A premium eel rice bowl featuring firm, muddy eel infused with the aroma of reed fire and a special sauce.

A rich eel rice bowl topped with eel seasoned in teriyaki sauce, scallions, and egg, served over dashi-infused rice made with kelp and bonito flakes.

A Chinese-style garlic tangsuyuk packed with the pungent flavor of coarsely chopped garlic and fried to a crisp with a thick batter, delicious even without sauce.

A tender, sweet, and juicy steamed pork dish with no off-flavors, using a bottle of commercial double-flower decoction, onion, and apple juice instead of bay leaves or soybean paste.

A succulent pork belly stew with perfect off-flavors eliminated using makgeolli and doenjang, enhanced by gentle simmering and steaming for maximum tenderness

A premium rice side dish made by washing off the seasoning from aged kimchi, sautéing it in rich pork fat, then quickly stir-frying with a spicy-sweet sauce over high heat.

A nourishing dish featuring cleaned eel grilled in three distinct flavors: salted, yuzu gochujang, and sweet-savory soy sauce.

Pork belly, cured for 6 hours and confited for 4 hours, resulting in a chewy, moist texture like high-end boiled pork, served with a refreshing orange sauce.

A hearty chicken heel kalguksu featuring boneless chicken heels and bean sprouts stir-fried in spicy seasoning, served with chewy kalguksu noodles.

A unique snack made by skewering plump shrimp instead of sausages with rice cakes, then pan-frying them and coating with a sweet and spicy sauce.

A nourishing pasta dish featuring perfectly de-odorized grilled eel, complemented by the nutty flavors of ginger and perilla oil.

Sliced pork belly the thickness of a finger, pan-fried until crispy and excess fat removed, then stir-fried with a Sichuan-style sauce and bird's eye chilies for a spicy, savory dish.