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29 recipes found.

Premium braised ribs that are fork-tender with deep seasoning and perfectly deodorized using ssanghwa-tang.

Spicy short ribs stew made by marinating tender short ribs in grated pear juice, then simmering them in a fiery sauce, inspired by the style of Daegu's Dongin-dong.

With a pressure cooker, deeply simmer vegetables to extract flavor, then marinate for 48 hours in a special soy sauce seasoning to make tender, restaurant-style pork neck ribs.

Simmered chicken feet and bean sprouts in a spicy gochujang-based sauce create a rich, deep flavor reminiscent of Hansin PochaST-style soup chicken feet.

A mul-kimchi that preserves the crunchiness of blanched ssamchu stems and maximizes the refreshing, fizzy taste with a special broth made from store-bought pear juice and carbonated water.

Thinly sliced pork neck, which is often tough due to its high meat content, is marinated in a sweet galbi sauce based on soy sauce and pear juice, then seared with a torch for a smoky flavor, creating homemade galbi.

A super simple cold noodle dish with a refreshing, tangy-sweet flavor using blended pear juice, perfect for cooling down in summer.

A versatile dressing that pairs perfectly with bibim guksu, jjolmyeon, cold noodles, and more. Achieve deep, rich flavor easily using store-bought fruit juices.

A hearty journalist restaurant dolsot bulgogi made by marinating beef and glass noodles with soy sauce seasoning, then simmering with vegetables.

A super easy beef stew that uses store-bought pear juice to tenderize the meat and create a rich, savory broth without needing a blender or stock preparation.

A special bibimbap kalguksu featuring finely chopped seasonal plums and enhanced umami flavor from store-bought pear juice, enjoyed with a moist and satisfying texture.

Boneless beef short ribs simmered in a savory soy sauce marinade with pear and pineapple for a rich, umami-packed flavor.