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376 recipes found.
Ttukdak Hyung's Galbitang
A hearty galbitang made by simmering beef short ribs and radish with ginger and garlic to create a deep, rich broth.
Aha Bujang's Yangnyeom Chicken
Yangnyeom chicken with a thick, sweet sauce made by adding strawberry jam and tonkatsu sauce.
Ttukdak Hyung's Homemade Tonkotsu Ramen
A Japanese-style ramen with a deep meat broth from boiled pork belly, enhanced with chicken stock for umami, topped with sweet and savory chashu.
YOOXICMAN's Australian-Style Wagyu Meat Pie
Slow-cooked wagyu beef simmered for two hours in dark beer and stock sauce, then generously packed into a flaky pie crust—this is the quintessential Australian comfort food.
Ttukdak Hyung's 3 Dishes Using Costco Flank Steak
Boil Costco flank steak to make broth, then enjoy the remaining steak as grilled meat and steak in various ways.
Striker Chef Yeong-sik Style Galbi-jjim with Chestnut Puree
A fine-dining style dish based on a recipe praised at the Davos Forum, featuring tender boneless galbi-jjim with a savory chestnut puree and a touch of Chinese and Western influences.
IronBagMan's Jeongabok
A top-class Chinese dish filled with fresh and precious seafood and wild pine mushrooms, wishing happiness for the whole family
Raymon Kim's Crispy Whole Pork Belly
A whole pork belly dish cooked to a crisp, snack-like exterior and juicy interior by drying it completely with salt for one full day.
Aha Bujang's Seolleongtang
A rich, restaurant-style seolleongtang recipe where the beef bone broth is simmered until it sets like jelly.
Striker Chef's Lobster Tail Confit Salad
Lobster tails gently cooked in low-temperature oil to maximize their plumpness, served with a tangy and spicy lime dressing over a mango salad.
Striker Chef Perilla Pesto Spinach Gnocchi
Fluffy spinach gnocchi served with a Korean-style perilla pesto cream sauce, a dish bursting with herbal aromas.
Striker Chef's Jjajangmyeon Ramen Steak
A fine-dining style jjajang dish where ramen is steamed and grilled like a steak, coated with the rich flavors of French 'arroser' technique.