Recipe Archive
Main dishes anchor the meal. This category gathers poultry, seafood, meat, pasta, grains, and plant-forward recipes with clear methods and satisfying structure.
1844 recipes
A cooking platform built around craft, culture, and the stories behind what we eat.
Chef Jeong-sun
The rotisserie tongdak Korea ate before fried chicken took the signboard, a small whole bird salted carefully, dried until the skin tightens, roasted slowly, and served with pepper-salt and pickled radish.
Chef Jeong-sun
The Jeonju bowl recorded before memory could blur it: rice cooked in soybean-sprout water, vegetables seasoned one by one, beef and hwangpo-muk arranged so the gochujang binds instead of buries.
Chef Jeong-sun
Thin-sliced pork in a measured gochujang marinade, seared hard with onion and scallion until the edges catch and the sauce clings instead of flooding the pan.
Chef Jeong-sun
Pork shoulder sliced thin, marinated with gochujang and soy, then seared hard so the edges brown before the sauce is spooned over rice.
Chef Jeong-sun
Thin pork shoulder in a restrained gochujang marinade, grilled over hard heat until the edges darken and the sauce turns from wet paste into a red crust.
Chef Takumi
Kanazawa's famous simmered dish is simpler than it looks: good poultry, clear dashi, a light dusting of flour, and wasabi added only at the end.
Chef Fai
Lanna's sour pillar isn't lime. It's time. Ground pork, garlic, and sticky rice ferment for three days in banana leaf, then hit charcoal until the parcels char and the filling stays tangy, porky, and alive with lactic funk.
Chef Takumi
Jingisukan is lamb made plain and cheerful: thin slices over the crown of a domed pan, vegetables tucked below, and a soy-apple tare doing just enough work.
Chef Jeong-sun
Jinju's flower rice, with seasoned namul set by color, cold yukhoe (seasoned raw beef) at the center, and just enough bean-sprout broth to loosen the warm rice without turning the bowl into soup.
Chef Jeong-sun
Jinju's southern naengmyeon claim: buckwheat noodles in a chilled seafood-beef broth, topped with crisp-edged yukjeon, pear, cucumber, and egg threads, distinct from the northern bowls people know first.
Chef Jeong-sun
Thin dumpling skins wrapped around pork, tofu, cabbage, and chives, set over a covered pot until tender, with the filling squeezed dry so the pleats stay closed.
Chef Jeong-sun
The chewiest bowl in the bunsik shop: springy cold noodles, sharp gochujang sauce, and vegetables cut thin enough to crunch with every bite.
Chef Jeong-sun
Baby octopus at its spring best, cleaned with salt and flour, shocked briefly, then stir-fried hard in a red sauce that clings without burying the sea sweetness.
Chef Juliana
You don't need bravery for joelho de porco. You need time, a heavy pot, and the sense to cook it tender before asking the skin to crisp.
Chef Jeong-sun
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 Freja
Langoustines split and grilled with garlic butter and dill, the shells crackling over high heat while the butter pools and bastes the sweet flesh. The dish that says summer has arrived on the Danish coast.
Chef Jeong-sun
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 Takumi
Ōta yakisoba is not a crowded stir-fry. Thick noodles, dark sauce, cabbage, and a hot griddle do the work, with just enough gloss to make the noodles shine.
Chef Jeong-sun
Mapo's quick grilled beef, cut into honest chunks and worked by hand with sesame oil, garlic, salt, and pepper, so the seasoning enters the meat without hiding it.
Chef Klaus
Northern cod, barely poached, then sauced with its own broth and good German mustard. The fish stays tender because the pot never boils.
Chef Takumi
Kabocha korokke looks like a frying project, but the real decision is earlier: choose sweet autumn squash, dry the mash well, then let the panko do its quiet work.
Chef Lesia
The best bite is the apple under the bird: tart, collapsed, shining with duck fat, and sharp enough to pull a winter feast back from too much richness.
Chef Fai
Foraged water lily stems simmered in a Lanna broth built on a kreung tam that's never seen coconut. Ginger over galangal, tua nao over shrimp paste. The mountains cook differently. This curry proves it.
Chef Fai
The inner trunk of the banana plant, not the fruit, simmered in a Lanna herb broth with pork ribs. Peasant food that turns agricultural waste into dinner. The highlands use what grows at the door.
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