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37 recipes found.

A savory, deep eel soup made by boiling sea eel, eolgari cabbage, and dried radish greens with doenjang and gochugaru for a spicy kick.

A spicy, savory garlic cream sauce dish with deep umami from Parmesan cheese, featuring golden-seared shrimp and scallops.

A premium Japanese-style omelette roll made by carefully wrapping a whole grilled eel in a smooth, savory egg mixture infused with rich dashi broth.

A traditional Sichuan dried and smoked pork stir-fry, made by aging pork belly for a month to concentrate deep umami flavor.

Handmade mugwort injeolmi made by pounding glutinous rice in a traditional mortar to retain a bit of texture, generously coated with nutty mung bean powder.

A super-simple eel rice bowl made by simmering sea eel in a sweet and savory special sauce and serving it over rice.

A traditional nourishing soup made by perfectly removing the bitterness and astringency of butterbur stems with salt water, and simmering with the savory flavor of shrimp and glutinous rice flour for a thick, nutty finish.

A premium menbosha made by wrapping shrimp paste around four types of cheese, then maximizing crispiness in the air fryer.

A recipe for grilled eel cooked over charcoal, where excess fat is thoroughly removed and enhanced with natural sea salt and zippa powder for a crisp, clean, and savory taste.

A nourishing grilled eel dish where thick giant mottled eel is steamed to remove excess fat, then simmered in a special sauce for a tender finish.

A unique fusion dish featuring tenderized dendrobium, pounded with a mallet and stir-fried with a spicy, numbing Ma La sauce.

A light and deeply nourishing eel soup made by simmering eel bones and heads into a clear broth, then adding tender vegetables and eel meat.