Chef Jeong-sun
Dak-jjim (닭찜, Soy-Braised Chicken)
A gentle soy-braised chicken from the home table, with potato, carrot, and shiitake simmered until the sauce clings dark and glossy without hiding the chicken under chili or sugar.
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Chef Jeong-sun
Satae-jjim (Braised Beef Shank)
The thrifty cook's galbi-jjim: beef shank braised slowly in soy, pear, garlic, and radish until the tough muscle softens and the collagen gives the sauce its gloss.
Chef Jeong-sun
Jokbal (Soy-Braised Pig's Trotters)
A Seoul market favorite of soy-braised pig's trotters, cooked long enough for the skin to turn glossy and tender, then sliced and eaten with saeujeot and fresh ssam.
Chef Jeong-sun
Suyuk (Boiled Sliced Pork)
Pork belly or shoulder simmered gently with doenjang, ginger, garlic, and scallion, then sliced thick and eaten with salted shrimp, raw garlic, and rice, the plain table before bossam gets dressed.
Chef Jeong-sun
Sokkori-jjim (Braised Oxtail)
Oxtail braised on the bone until the meat loosens and the sauce shines with gelatin, a slow Sunday dish where patience, skimming, and restraint do the real work.
Chef Jeong-sun
Bossam (Boiled Pork Wraps)
Pork belly simmered gently with doenjang, ginger, onion, and garlic, then sliced thick and wrapped in salted napa cabbage with spicy radish and saeujeot at the center of the table.
Chef Jeong-sun
Jangjorim (Soy-Braised Beef)
Lean beef, quail eggs, and wrinkled green peppers simmered in a clear soy broth until a little salty meat stretches across a week of rice bowls.
Chef Jeong-sun
Jorimdak (Andong Rice-Cake Braised Chicken)
Andong's darker, chewier braised chicken, cooked down with rice cakes instead of glass noodles until the soy, chile, and garlic sauce coats the chicken like it means to stay.
Chef Jeong-sun
Dwaeji-galbi-jjim (Braised Pork Ribs)
Pork ribs braised slowly in soy, pear, onion, and garlic until the meat gives at the bone and the sauce turns glossy, rich, and just sweet enough.
Chef Jeong-sun
Kimchi-jjim (Pork and Aged Kimchi Braise)
The reward for keeping kimchi past its polite stage: whole leaves of sour cabbage and fatty pork braised slowly until the meat gives way and the kimchi becomes the sauce.
Chef Jeong-sun
Deunggalbi-jjim (Braised Pork Back Ribs)
Pork back ribs simmered until the meat loosens from the bone, then reduced in a soy-garlic chili sauce that is hearty, affordable, and made for a weeknight rice table.
Chef Jeong-sun
Galbi-jjim (Braised Beef Short Ribs)
The holiday centerpiece whose glaze marks a Seollal or Chuseok table: beef short ribs braised until tender, sweetened with pear and onion so the meat still reads.
Chef Jeong-sun
Sogogi-mu-jorim (Beef and Radish Soy Braise)
A weeknight soy braise where a modest amount of beef gives its strength to thick Korean radish, simmered until the radish turns translucent, sweet, and better than the meat.
Chef Jeong-sun
Sogogi-gamja-jorim (Beef and Potato Soy Braise)
Tender beef and large-cut potatoes simmered until the soy braise turns glossy and clings, a weeknight jorim made for rice, lunchboxes, and tomorrow's table.
Chef Jeong-sun
Dak-bokkeumtang (Spicy Braised Chicken)
Bone-in chicken, potatoes, and carrots braised in a deep red sauce until the meat is tender and the potatoes drink enough seasoning to deserve the rice beside them.
Chef Jeong-sun
Andong-jjimdak (Andong Braised Chicken)
A generous Andong market braise of chicken, potatoes, chilies, and glass noodles in glossy soy sauce, cooked in the right order so the noodles soak up flavor without turning heavy.
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