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123 recipes found.
Aha Bujang's Pork Tenderloin Katsu
A special kick for tenderizing and scientific temperature control, resting for a juicy, extremely tender, high-quality pork tenderloin katsu
Maeil Matna Garlic Potato Rings
Crispy, savory potato rings made by shaping mashed potato with sautéed garlic and large green onion into rings and deep-frying
Kim Dae-seok's Chili Kimchi
Delicious chili kimchi with a crisp texture from fresh chili peppers and a rich, savory flavor from boiled anchovy fish sauce, perfect for long-term storage and enjoyment.
Seonkyoung Longest Japanese-Style Curry Shrimp Tempura Pizza
A unique pizza featuring a chewy handmade dough topped with a rich Japanese-style curry sauce and crispy fried ebi fry.
Maeil Matna Garlic Flatbread
A super simple garlic flatbread made by pouring a yeast-free batter into a pan and baking it until it puffs up.
Ttukdak Hyung's Tofu Menchikatsu Curry Rice
A premium rice bowl featuring crispy fried tofu menchikatsu with seasoned minced pork on a soft side, served with buttered caramelized onion curry sauce
Kim Dae-seok's Pork Yukjeon
A moist and tender pork jjaem made with finely minced pork loin, served with a special onion sauce seasoned with mustard for a refreshing contrast to the rich flavor.
Baek Jong-won's Air Fryer Apple Pie
A super simple home-baked apple pie made moist and tender without an oven, using an air fryer and stewed apples
Seonkyoung Longest Taiwanese-Style Fluffy Crispy Pan-Fried Dumplings
Taiwanese night market-style pan-fried dumplings with a fluffy yeast dough and a crispy fried bottom.
Maeil Matna Walnut Chocolate Chip Levain Cookie
A giant Levain-style cookie packed with savory walnuts and large dark chocolate chips, baked crisp on the outside and moist inside.
Maeil Matna Turkish Flatbread Bazlama
A traditional Turkish flatbread that is pan-fried without an oven, puffing up like a ball with a soft, chewy texture and a mild flavor.
Striker Chef's Truffle Confit Chicken
A premium handmade chicken dish featuring tender chicken thighs slow-cooked in 65°C oil, coated with a special grain batter, and finished with an elegant truffle sauce.