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31 recipes found.

A professional-style galbi tang with a clear broth after meticulously removing fat, where the meat is separately simmered in soy sauce to achieve both tender texture and deep flavor.

Ground beef and pork belly are finely ground with rice cakes and green onions, wrapped in shiitake mushrooms, then grilled over charcoal for a rich, savory dish.

A hearty nourishing chicken gomtang made by thoroughly simmering a whole chicken, removing the meat, seasoning it, and serving it in a rich broth enhanced with chicken stock for a deep, savory flavor.

A tender and speedy dakbaeksuk made in a pressure cooker with eomnamu, ginseng, and garlic, simmered until rich and flavorful.

A recipe that maximizes flavor and visual impact by filling the crispy glutinous rice crust of a whole chicken with sweet canned corn and a waterfall-like explosion of mozzarella cheese.

Whole chicken simmered with ginseng herbs and whole garlic, then crisped in an air fryer and served with savory corn cheese for a rich, satisfying dish.

A hearty chicken stew made by simmering chicken thigh meat and a ginseng chicken soup packet in a broth with garlic, served with chives and mushrooms.

A nourishing duck baeksuk enjoyed as a course, featuring a method to completely remove blood from between the bones to eliminate any gamey smell, along with herbal medicinal ingredients and a mung bean and glutinous rice porridge.

A crispy, crunchy outside and juicy inside delicacy made by wrapping tteokgalbi mixture around king oyster mushrooms, coating with a crispy batter, and deep-frying.

Sautéed roots of ginseng, wild garlic, and cress in butter to lock in rich flavor, then topped with a homemade sweet-savory caramel sauce over vanilla ice cream—this fine dining-style dessert transforms traditionally bitter spring vegetables into an approachable treat for all ages.

A crispy, juicy oven-roasted whole chicken with all fat rendered out, paired with a luxurious combination of succulent chicken juices and buttery aroma wrapped in savory, crunchy glutinous rice nureongji.

A rich broth is made by simmering king beef and pork belly with ginseng and dried jujubes, then seasoned with soaked dried seaweed to create a savory and hearty king beef seaweed soup.