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64 recipes found.
Baek Jong-won Garlic Shrimp
A Spanish-style dish where the rich aroma of garlic is fully infused into olive oil, then simmered with shrimp, mushrooms, and tomatoes, served with toasted bread.
YOOXICMAN's Cuban Sandwich
Authentic Cuban sandwich recreating the emotional flavor from the movie 'American Chef'
Striker Chef's Saengsaeu Gambas al Ajillo
An explosive gambas that bursts with umami from the rich flavor of shrimp heads and the fried texture of raw shrimp for kimchi.
Kang Leo's Hanwoo Steak Tartare
French-style yukhoe made with seared Hanwoo beef tenderloin for enhanced umami, mixed with various herbs and Dijon mustard
Seungwoo Dad's Tomato Mussel Stew and Garlic Bread
An exotic mussel stew with a rich broth made by mixing store-bought tomato sauce and seasonal mussels in a 1:1 ratio, paired with crispy garlic bread.
This Man's Cook Shakshuka (Egg in Hell)
A super simple Shakshuka (Egg in Hell) made by sautéing bell peppers, sausage, and onion into store-bought tomato spaghetti sauce, then topping with eggs and mozzarella cheese and simmering until cooked.
Sam Kim's Saengkeurim Jogaejjim
Fresh Manila clams and mussels combined with creamy heavy cream, this is a rich and savory steamed clam dish that can be made in just 10 minutes.
Ttukdak Hyung's Baked Brie Pasta
An unusual pasta that serves as two courses: bake brie, cherry tomatoes, nuts, and garlic in an air fryer, serve with baguette, then toss with cooked noodles.
Ttukdak Hyung's Ghee Steak
A richly flavored ghee steak served with cremini mushrooms and broccoli, made by searing ribeye steak in ghee.
Ttukdak Hyung's Pollock Roe Butter Baguette
An air fryer snack made by mixing low-salt pollock roe and butter in equal amounts and spreading it generously on baguette
YOOXICMAN's Homemade Jambon Blanc
A traditional French sandwich made with tender homemade sous-vide jambon blanc and artisanal butter, layered between crispy baguette slices.
Ttukdak Hyung's Shrimp Head Gambas
A deep and rich gambas made by slowly boiling shrimp heads and shells over low heat, blending them with katsuobushi in a blender to extract a concentrated essence.