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615 recipes found.

Tenderized galbi (short ribs) are simmered in a special sauce, infused with a torch-fired smoky flavor, and then served over shiitake mushroom rice for a premium pot rice experience.

A spicy and savory cheongyang chili pepper seasoning sauce made with cheongyang chili peppers, dried shrimp, and shiitake mushrooms

A super simple recipe that uses instant potato noodles' powdered soup mix to quickly make shabu-shabu broth, then enjoys a full-course meal with ramen and egg congee.

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.

Chinese-style Jisamseon made by quickly stir-frying eggplant, potato, and bell pepper coated with starch and fried, then tossed in a savory soy sauce seasoning.

A creamy mushroom cream risotto made by cooking rice, shiitake mushrooms, button mushrooms, and onion in a rice cooker with milk, butter, and chicken stock, then enjoyed with a rich, savory flavor.

A rich cream risotto made in a rice cooker without standing over the stove, paired with sweet and savory braised pork jowl for a fantastic combination

Tender pork ribs braised in a soy sauce seasoning with carrots and potatoes, a restaurant-style braised pork rib dish.

A neat and clean japchae that stays fresh even after time, made by mixing stir-fried fresh vegetables and meat with glass noodles coated in toasted sesame oil.

A premium hangover ramen made with a beef broth base, enhanced with real beef, green onions, and bean sprouts, and stir-fried with anchovy sauce for a deep flavor reminiscent of market-style gukbap.

A restaurant-style gaejang with pork spine, kimchi, and sesame spinach, simmered in a rich soybean paste and gochugaru seasoning for deep, spicy flavor.

Seasonal large garlic kimchi bursting with umami, made by soaking large garlic in dried anchovy sauce for a long time, then mixing it with homemade mushroom-kombu broth and leftover rice paste for deep, savory flavor.