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29 recipes found.

A clean and balanced gochugaru and gochujang sauce coats thinly sliced pork belly, quickly stir-fried to perfection in the School Chef style.

A pork rice soup featuring tender boiled pork foreleg and a rich broth, served with a scallion seasoning paste.

A clean, tender sweet flavor made by straining only fruit juice and slowly grilling without burning by adding a little water.

A festive essential beef jeon that eliminates meaty odors with ginger oil and enhances fragrance with perilla leaves.

Crispy on the outside and moist inside, fried chicken tossed in a special sweet and savory sauce made with honey, Jin-ganjang, and lemon juice

Seasonal flower crab soup with the golden ratio of homemade soybean paste and gochujang, deepened with seafood dashi

A one-bowl dish featuring grilled salmon steak with a spicy-sweet sriracha sauce and fresh vegetables

A tender, spicy-sweet gochujang bulgogi that requires no separate marinating time—simply season the meat in order and stir-fry immediately.

A super-simple Japanese-style rice bowl made by simmering thinly sliced beef short plate in a soy-based broth until the liquid reduces, then topping with a soft-cooked egg and serving over rice.

A genuine rice-killer recipe that slowly simmers thick, juicy pork belly with well-aged kimchi to create deep, rich flavor.

A refreshing spicy cold noodle dish that recreates the fiery, spicy sauce of a famous restaurant

Chinese-style kkanpunggi made by quickly stir-frying crispy fried chicken thighs with spicy dried chili peppers and a lemon soy sauce over high heat