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13 recipes found.
Jung Ho-young's Holiday Rice Cake Dumpling Soup
A heartfelt rice cake dumpling soup made with rich, deep delfi broth, savory beef, and homemade dumplings filled with crisp vegetables.
Kim Dae-seok's Beef Stuffed Korean Mild Crunchy Green Chili Pepper Jeon
Korean mild crunchy green chili peppers stuffed with seasoned beef, drained tofu, and vegetables, coated in egg and pan-fried over medium-low heat
Kim Dae-seok's Beef Brisket Tteokguk
Traditional tteokguk made by browning seasoned beef brisket to build a deep broth without packaged bone stock.
Jung Ho-young's Instant Beef Bulgogi
Simple and quick beef bulgogi that requires no marinating—sear the meat first to enhance flavor, then stir in sauce right away.
This Man's Cook's Beef Short Rib Stew
The ultimate holiday beef short rib stew, known for its tender, sweet, and savory flavor, with a secret recipe that generates 1.8 billion won in annual sales.
Kim Dae-seok's Ritual-Table Steamed Yellow Croaker
Secret recipe for steaming yellow croaker for holidays or ancestral rites—perfectly intact, without any fishy odor, and elegantly presented
Yeo Kyung-rae's Pork Ribs Stew
A super-fast pork ribs stew cooked in just 15 minutes using a special sauce with fermented soybean paste and a pressure pot, resulting in tender, melt-in-your-mouth ribs.
Jung Ji-sun's Chinese-Style Traditional Water Dumplings
A traditional northern Chinese-style water dumpling recipe featuring two distinct fillings: a savory pork and chives filling, and a delicate fish and tofu filling.
Jung Ho-young's Instant Beef Bulgogi
A quick and easy instant beef bulgogi made in just 5 minutes using a versatile soy sauce base—no marinating required.
This Man's Cook Beef Bulgogi
A seasoned beef bulgogi with rich umami and tender texture, enhanced by store-bought pear juice and oyster sauce.
Yoon Yi-ryeon's Cockle and Minari Muchim
A festive delicacy that tosses chewy cockles with spring-fragrant minari in a sweet and sour sauce.
This Man's Cook's Abalone Salad
This abalone salad maintains its crisp texture over time by thoroughly squeezing out the moisture from pickled radish and cucumber.