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3,466 recipes found.

Fabri's Olive Oil Bingsu
Extra virgin olive oil, lemon syrup, and crispy avocado topping come together in this Italian-inspired premium bingsu.

Fabri's Makchang Tart
A fine-dining-style unique dish featuring a crispy tart shell made with crackers and gamtae, filled with a spicy-sweet makchang stew, and finished with a savory soy-marinated crab mayonnaise.

Fabri's Cotechino con Lenticchie
A traditional lentil and sausage dish enjoyed in Italy to wish for luck and prosperity in the new year.

Hwang Jin-sun's Chinese Chili Oil
A homemade Chinese chili oil that maximizes flavor by infusing star anise and Sichuan pepper into oil at the perfect temperature, preventing chili powder from burning.

Shin Dong-min's Patterned Squid Thin Noodle Sashimi
Fresh patterned squid meticulously prepared with fine, dense cuts and sliced paper-thin like thin noodles to maximize sweetness and texture, creating a premium sashimi masterpiece.

Shin Dong-min's Ganchi Tataki
A gourmet dish that maximizes savory aroma and smoky flavor by lightly charring the surface of fresh ganchi sashimi with a torch

Shin Dong-min's Kombu-Flavored Omelette Rice Bowl
A savory, satisfying rice bowl featuring tender Japanese-style omelette wrapped around crisp vegetables, delivering rich umami flavor in every bite.

Shin Dong-min's Ebiten Don
A Japanese-style rice bowl topped generously with crispy, chewy shrimp tempura and vegetable tempura

Raymon Kim's Waxy Barley Pancakes
Sweet and savory waxy barley pancakes served with grilled bananas

Raymon Kim's Taiwanese Bawan
Steamed dumplings with chewy starch skin filled with savory meat balls and crunchy bamboo shoots, inspired by Taiwan's night market style

Raymon Kim's Aromatic Hoeng-yeong Duck Leg Roast
This dish features duck legs marinated with hoeng-yeong powder, then slowly roasted in the oven with duck fat, wine, and vegetables for a fragrant and tender result.

Raymon Kim's Duck Stock Risotto
A luxurious risotto where each grain of rice is gently infused with the rich, savory depth of a deeply simmered duck stock.