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69 recipes found.
Kim Dae-seok's Fermented Perilla Leaves
Fermented perilla leaves preserved in a brine made with soju, salt, and saccharin sweetener
Kim Dae-seok's Large-Batch Marinated Duck Jumulleok
Duck jumulleok made by preparing a large batch of seasoning sauce and stir-frying it with vegetables
Aha Bujang's Yangpyeong Haejangguk
A rich and deeply savory Yangpyeong haejangguk made with a generous mix of beef offal, seonji, soybean sprouts, and napa cabbage, simmered with dutae chili oil, doenjang, and beef bone extract.
Kim Dae-seok's Beef Jangjorim
Jangjorim made by simmering beef brisket, soaked in soda to remove bloodiness, in a pressure cooker
Seungwoo Dad's Texas Brisket
A tender and heartfelt homemade Texas-style brisket dish, slowly cooked for 48 hours using the sous vide method and then seasoned and baked in the oven.
Kim Dae-seok's Salt-Pickled Radish Greens
Traditional mustard greens pickle preserved for up to a year with crisp texture, using only salt, chili seeds, and soju to eliminate raw odor and prevent spoilage.
Yoon Yi-ryeon's Pickled Chili Peppers
A base for side dishes, pickled clean and yellow without any white film by mixing warm salt water with soju and vinegar.
Yoon Yi-ryeon's Oiji
These are sweet, tangy, and not overly salty oiji. This is a large-batch recipe for 50 cucumbers, made rich and savory with plenty of starch syrup.
Kim Milan's Freezer-Friendly Egg Fried Rice
A recipe for fried rice made by mixing dried-out cold rice with beaten egg, stir-frying until fluffy, and storing in the freezer for later meals.