Striker Chef
Recipe source with curated public cooking content.
All times
All difficulties
Striker Chef Recipes
462 recipes found.
Striker Chef's Milk Bossam
An unusual bossam recipe that achieves extreme tenderness by boiling pork only with milk and doenjang, without using a single drop of water.
Striker Chef's Soboro Rice Bowl
A simple one-bowl meal featuring crispy, savory-sweet beef soboro and smooth buttery egg soboro
Striker Chef's Avocado Beef Tartare
A premium Western-style yukhoe recipe that sears steak beef briefly in a pan to lock in savory flavor, then tosses it with avocado and danmuji (pickled radish) in a tangy sour cream dressing.
Striker Chef's Fresh Truffle Fettuccine Pasta
A classic butter-based pasta filled with the luxurious flavor of fresh black truffle, one of the world's three greatest delicacies.
Striker Chef's Cola Soy-Glazed Chicken Wings
Juicy chicken wings braised with cola and vinegar, maximizing the sweet-salty charm and exotic flavor.
Striker Chef's Spicy Baby Octopus Squid Ink Pasta
A premium oil pasta combining savory squid ink noodles with seasonal baby octopus and a spicy kick.
Striker Chef's French Onion Soup
A French-style hangover soup made by deeply caramelizing onions for a rich sweetness, topped with plenty of savory cheese.
Striker Chef's Galbijjim Butter Deopbap
Ultra-rich braised short ribs made in 30 minutes with store-bought sauce, finished with butter and egg yolk for an irresistibly savory bowl.
Striker Chef's Chadolbagi Minari Bokkeum
A stir-fry of fragrant minari and crispy enoki mushrooms with sliced beef brisket, finished with a tangy-sweet special lime soy sauce.
Striker Chef's Spoonable Steak
A dish where you scoop up tender beef tenderloin on a bed of smooth potato purée with a spoon.
Striker Chef's Avocado Jeyuk Bokkeum
A fantastic golden combination recipe featuring tender Iberico pork shoulder stir-fried in a sweet and spicy sauce, paired with creamy avocado.
Striker Chef's Creamy Nokdu Samgyetang
A nourishing dish made by slow-cooking chicken at low temperature for 6 hours until the meat melts in your mouth, with a creamy broth made from blended mung beans and potatoes.