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Baek Jong-won's LA Galbi
Sweet and savory marinated LA galbi perfect for holidays or special occasions, featuring Baek Jong-won's signature technique of adding water while grilling so it braises without burning
Lim Sung-geun's Pork Jjageuli
A spicy and rich pork jjageuli that's a real rice thief, faithfully recreated using the secret recipe from an actual restaurant.
Baek Jong-won's Kkwarigochu Stir-fried Pork Belly
A stir-fry that first browns pork belly, then sequentially fries large green onion, brown sugar, garlic, and Jin-ganjang in the rendered fat, and finishes with a quick toss of kkwarigochu and cheongyang chili peppers to preserve their crunch.
Kim Ho-yoon's LA galbi
Luxury hotel-style LA galbi grilled tender with a subtle sweetness and shine from the optimal golden ratio of starch syrup and soy sauce
School Chef's Braised Pork Galbi
A premium braised galbi that absorbs seasoning deep into the meat by pricking it with a fork and completely tames any gamey odor with ssanghwatang
Solo Cooking God's Thinly Sliced Pork Belly Soft Tofu Braise
Thinly sliced pork belly soft tofu braise simmered down with just a little broth for a clean taste without heaviness, using soy sauce, fish sauce, and oyster sauce without doenjang or gochujang
Kim Dae-seok's LA Galbi
An LA galbi recipe that removes blood in 30 minutes using clear lemon-lime soda and builds savory depth without off-flavors by adding prepared mustard and cola to pressed fruit juice
Kim Dae-seok's Secret Soy-Marinated Crab
Cleaned blue crabs are frozen, then covered with a completely cooled soy sauce infusion made from fruits and vegetables, and aged in the refrigerator.
Eonam Teacher's Pork Kimchi Jjim
Tender pork kimchi jjim made by first searing pork foreleg for extra richness, then simmering with aged kimchi for 50 minutes
Yoon Joomo's LA Galbi
Yoon Joomo-style LA galbi marinated in Joseon soy sauce, Jin-ganjang, and medium soy sauce with clear onion and pear juice, grilled to a sweet and savory finish
Kim Jin-soon's Cheese Gyeranmari
A savory cheese gyeranmari made by seasoning with minced vegetables and seasonings, then adding cheddar and mozzarella cheese and pan-frying in butter
Kim Jin-soon's Musaengchae
A legendary musaengchae that maximizes umami and crunch by salting with fermented sand lance sauce and starch syrup for 10 minutes instead of salt.