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4 recipes found.

Recreating the deep, rich broth of a renowned restaurant by quickly removing blood residue with sugar water and preventing potato breakdown with salt water.

Authentic red jjamppong with a rich broth made by gently sautéing squid and clams without burning the chili powder, delivering a bold, refreshing heat.

A nostalgic red bean kalguksu made quickly and easily at home by blending soaked red beans in a blender without soaking them first.

A rich rice noodle soup with caramelized galbi (short ribs) using a torch for Maillard flavor, combined with store-bought ssalguksu soup base and seafood stock pack.