Chef Jeong-sun
Jeoneo-gui (Grilled Gizzard Shad)
Whole autumn gizzard shad, salted simply and grilled until the skin blisters, the small bones crisp at the edges, and the rich fall fat tastes faintly of sesame.
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Recipes
Chef Jeong-sun
Jeoneo-hoe (Sliced Raw Gizzard Shad)
The autumn coastal dish that asks for one thing before seasoning: gizzard shad so fresh and fatty that its fine bones can be sliced clean and eaten with the flesh.
Chef Jeong-sun
Jeongi-gui Tongdak (Korean Rotisserie Whole Chicken)
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
Jeonju Bibimbap (전주비빔밥, Jeonju Mixed Rice)
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
Jeyuk-bokkeum (Spicy Stir-Fried Pork)
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
Jeyuk-deopbap (Spicy Pork Rice Bowl)
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
Jeyuk-gui (Gochujang Grilled Pork)
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
Jibuni (治部煮, Kaga-style simmered poultry)
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
Grilled Fermented Pork Parcels (Jin Som Mok, จิ้นส้มหมก)
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 (ジンギスカン, Hokkaido lamb grill)
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 Bibimbap (진주비빔밥, Jinju Mixed Rice)
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 Naengmyeon (진주냉면, Seafood-Broth Cold Noodles)
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
Jjin-mandu (Steamed Korean Dumplings)
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
Jjolmyeon (Chewy Spicy Noodles)
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
Jjukkumi-bokkeum (Spicy Stir-Fried Baby Octopus)
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
Joelho de Porco com Chucrute
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
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 Freja
Jomfruhummer med Hvidlogssmor og Dild
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
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 Takumi
Joshū Ōta Yakisoba (上州太田焼そば)
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
Jumulleok (Hand-Massaged Grilled Beef)
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
Kabeljau in Senfsauce
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 (かぼちゃコロッケ, pumpkin croquette)
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
Kachka z Yablukamy (качка з яблуками, duck with apples)
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.
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