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47 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 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 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.

Mustard paste completely eliminates greasiness and off-flavors, resulting in a premium main dish of chewy chuck flap beef and crunchy vegetables stir-fried with oyster sauce.

A recipe for Baek Jong-won's braised beef short ribs, where the blood from the bones is thoroughly cooked out to eliminate gamey odors, and side ingredients are added sequentially to prevent mushiness, resulting in a clean and perfectly finished dish.

A Chinese-style noodle dish featuring crispy, flattened boiled ramen pan-fried to a golden crisp, topped generously with a rich, savory stir-fried sauce made from shrimp and fresh vegetables.

A simple and fancy kkochi sanjeok, made by skewering ingredients of various leftover ingredients in the refrigerator into uniform pieces and pan-frying them until golden brown, perfect for holidays and everyday meals.