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103 recipes found.

Chicken thigh meat is pan-seared until golden brown to lock in the juices, then simmered deeply with medicinal herbs and vegetables in a whole chicken stew style.

A luxurious Japanese chawanmushi made by mixing liquid eggs with bonito broth, steaming it with cheese and chicken, and finishing with a thick mushroom sauce.

Baek Jong-won's original Dakbokkeumtang, made by blanching chicken once to completely remove any gamey odor, then adding sugar first to allow the sweetness to deeply penetrate the meat, and finally seasoning with spicy gochugaru and rich soy sauce.

A special noodle dish boiled to be savory and spicy with pork shoulder and rich perilla seed powder.

A special side dish that combines the chewy texture of king oyster mushrooms with the rich flavor of beef, enhanced with a subtle mustard aroma.

A core guide to Baek Jong-won's easy and simple assorted jeon, from napa cabbage heart jeon to zucchini jeon, mushroom jeon, yukjeon, and frozen pollock jeon, using flour and egg wash.

A life-changing jjimdak recipe by Baek Jong-won, perfectly recreating the deep brown color and sweet-salty umami of commercial jjimdak using jin ganjang and dark soy sauce.

A super simple sundubu jjigae that makes a deep and rich flavor by using the spicy oil from a can of gochu chamchi as is, without needing to separately infuse chili oil.

Savory beef ribeye grilled with a special homemade seasoning, and king oyster mushrooms scored and pan-fried in the meat drippings until golden, locking in the juices.

A super simple three-harmony dish where smoked duck is slowly rendered over low heat, king oyster mushrooms are roasted in the duck fat, and everything is wrapped in ssam mu (pickled radish wraps).

A simple and soothing soup featuring fragrant shiitake and enoki mushrooms, enriched with a starch slurry for smooth texture, finished with spicy chili oil for a refreshing kick.

A rice thief gochujang jjigae made by mashing and pan-frying Spam to release its savory oil, then stir-frying gochujang in it to create a deep, rich broth.