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9 recipes found.
Kang Leo's Whole Pork Belly Jjim Suyuk
Tender and springy whole pork belly suyuk steamed to preserve collagen and juices, not boiled in water
YOOXICMAN's Makgeolli Sukju
No water, just brewed makgeolli and soy sauce—simmered to create pork belly sukju with no off-flavors, rich aroma, and tender texture.
YOOXICMAN's Lamb Ribs Sujeonggwa
A succulent, tender lamb ribs sujeonggwa that's so soft you could eat it with your gums, inspired by restaurant-quality dishes.
YOOXICMAN's Hanwoo Beef Tail Sukju
A perfect recreation of a famous restaurant's flavor—tender, chewy beef tail sujuk paired with a spicy-sour-sweet scallion sauce for an unforgettable harmony.
Kim Si-hyun's Makgeolli Braised Pork with Crisp Radish Salad
A braised pork set featuring tender pork simmered using only makgeolli’s carbonation and alcohol, with a crisp radish salad quickly pickled using corn syrup—no water needed.
Striker Chef's Pork Belly Confit with Orange Dressing
Pork belly, cured for 6 hours and confited for 4 hours, resulting in a chewy, moist texture like high-end boiled pork, served with a refreshing orange sauce.
YOOXICMAN's Smoked Pork Belly on a Pot Lid
An exceptional boiled pork dish where pork belly is tied and steamed on a pot lid, then infused with charcoal smoke flavor for a rich barbecue taste.
YOOXICMAN's Dogani Tang and Su-ryuk
Traditional dogani tang and su-ryuk made with 100% beef knuckle bones, without any tendon, resulting in a rich, clear broth with no off-flavors
Lim Sung-geun's Pyongyang-style Eobok Jeongban
A Pyongyang-style hot pot featuring tender boiled beef brisket, fresh vegetables, and buckwheat noodles simmered together for a refreshing and satisfying meal.