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856 recipes found.

Pork belly is seared to lock in juices, then simmered in a broth with ssamjang and coffee to eliminate any odor, resulting in moist and tender bossam-style suyuk.

A deep-flavored kalguksu with fresh seasonal oysters generously added to a clear, refreshing vegetable broth

A deeply flavorful, addictive meat stew with tender beef short ribs simmered in a pressure cooker and coated in a spicy-sweet sauce that melts in your mouth.

A special gimbap with crunchy garlic scapes stir-fried in soy sauce seasoning, savory fish cake braised until slightly salty, and thick egg omelet.

A super simple dolsot bibimbap made by stir-frying rice in the fat of thinly sliced pork belly, then adding leftover fridge ingredients and nutty mayonnaise, all enjoyed in an earthenware pot.

A restaurant-style mupickle with crisp texture enhanced by using althari radish and a delicate, rich aroma from mint tea bags.

A main dish of braised mackerel, where the fishy smell is completely eliminated with savory doenjang, slowly simmered with thick radish in a spicy-sweet sauce.

A rich and savory Japanese oden soup made with a naturally brewed broth, perfectly seasoned with salt to enhance the deep, authentic flavor of fish cake.

Removes blood impurities thoroughly, gently cooks in a pressure cooker, then simmers with radish and dried shiitake mushrooms

Chongmu gimbap served with seasoned rice wrapped in seaweed, paired with stir-fried perilla seed, squid, and fish cake that are spicy-sweet and flavorful.

A refined steamed fish dish featuring red snapper deboned of its fishy odor using ginger juice and salt, steamed tenderly on seasoned radish, then topped with a sweet-savory homemade soy sauce. The dish highlights the delicate balance of savory, slightly sweet, and spicy flavors.

A refreshing spring delicacy made by salting crisp radishes with New Sugar and sea salt, then seasoned with a savory paste blended from leftover rice and dried chilies for deep umami flavor.