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17 recipes found.

A simple yet deeply flavorful chicken hot pot where chicken wings, drumettes, and thigh meat are simmered at different intervals to extract broth and ensure tender meat.

This Japanese-style pork neck steak is made by coating thick pork neck in starch to seal in the juices, searing it, and then glazing it with a special soy sauce-based sauce, Worcestershire sauce, and butter until glossy.

A premium dish made by braising sea bream head and burdock root in a traditional Japanese style until sweet and savory, maximizing deep umami and a tender texture.

A clean and impurity-free bonito dashi broth, made with water temperature and filter paper techniques by Chef Choi Kang-rok, featuring both first and second dashi.

A simple one-bowl meal featuring crispy, savory-sweet beef soboro and smooth buttery egg soboro

Ultra-rich braised short ribs made in 30 minutes with store-bought sauce, finished with butter and egg yolk for an irresistibly savory bowl.

A Japanese-style ham rice bowl by Chef Choi Kang-rok, featuring thickly fried ham katsu, a special batter, and a sweet and savory sauce.

A fluffy Japanese tamagoyaki with a rich dashi broth that flows out with every bite.

A Japanese-style rice dish featuring tender beef simmered in a deeply savory braising liquid made with plenty of cooking wine instead of water, maximizing its clean flavor and melt-in-your-mouth texture.

A premium nourishing rice dish featuring abalone slowly steamed for a long time with kelp and radish to enhance their natural sweetness, finished with a special ginger soy sauce.

Grilled quickly on all sides with a generous coating of sesame oil and seeds, served with crisp vegetables and a savory soy-based sauce—elegant Japanese tapas-style dish

A hearty bowl dish featuring whole pork belly marinated in soju to eliminate gamey odors, then simmered in a savory soy sauce infused with sweet flavors from onions and garlic, served with boiled eggs.