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938 recipes found.

A whole kimchi jjim that maximizes the deep flavor of meat juices and fully cooked kimchi through systematic heat control and braising

An Andong-style soy sauce braised chicken made by adding unsoaked dried glass noodles directly into the pot and boiling vigorously for 20 minutes with a golden ratio of soy sauce and sugar.

A restaurant-style bomb gyeranjjim that puffs up convexly over the earthenware pot, boasting a fluffy and tender texture.

A spicy and refreshing Baek Jong-won-style large green onion yukgaejang, loaded with large green onions for a sweet flavor and deepened with beef and fermented anchovy sauce for rich umami.

A rice thief braised hairtail simmered with a generous layer of fluffy seasonal potatoes instead of radish and a versatile braising sauce

Tender beef short ribs marinated in blended pear, then slowly braised in a soy sauce seasoning with a vegetable broth made from radish, onion, and large green onion.

A rich and spicy dakgaejang made by simmering chicken in a deep broth, then adding a fiery seasoning of stir-fried chicken skin, gochugaru, and large green onion.

A bulgogi burger inspired by Philly cheesesteak, tailored to Korean tastes with a sweet and savory bulgogi filling and a special mayo sauce mixed with chopped pickled radish and cheongyang chili pepper.

A refreshing Korean fish cake (eomuk) soup with thinly sliced radish and potato, enriched with tuna extract and beef dashida for deep savory flavor

A super-simple fried rice that highlights texture and savory depth by stir-frying crunchy chopped danmuji with salty bacon.

A unique sundubu jjigae that uses steamed eggs to mimic the texture of soft tofu when sundubu is unavailable.

A rich chadol doenjang jjigae that combines the savory flavor of beef fat, the umami of anchovy broth, and perfectly balanced seasoning.