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86 recipes found.
Striker Chef's Duck Leg Confit
A French-style premium chicken dish that uses sous vide to drastically reduce oil usage, showcasing the ultimate in crispy exterior and moist interior.
YOOXICMAN's Traditional Italian Lasagna
Lasagna made with authentic ragù sauce, slow-cooked in the oven for 4 hours using Italian sausage and beef, packed with rich, savory depth.
YOOXICMAN Maple Slab Bacon
This is a homemade bacon made by coating a thick slab of pork belly with the luxurious sweetness of maple syrup and a diverse spice rub, curing it for a week, and then smoking it with the subtle scent of oak wood.
Striker Chef's Pork Belly Confit with Orange Dressing
Pork belly, cured for 6 hours and confited for 4 hours, resulting in a chewy, moist texture like high-end boiled pork, served with a refreshing orange sauce.
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.
Kim Dae-seok's Cabbage Pickle
A simple, tangy-sweet cabbage pickle with a crisp texture and a spicy kick from green chili peppers, perfect for cutting through greasiness.
Striker Chef's Makgeolli Pork Belly Bossam
The ultimate bossam, made by using makgeolli instead of water to perfectly eliminate gamey odors and maximize the savory flavor and tenderness from the rice wine.
Fabri's Italian-style Fried Squid with Homemade Bell Pepper Sauce
An authentic Italian appetizer dish pairing crispy and chewy calamari fritters—made extra crispy with a vinegar coating secret—with a homemade sauce that enhances flavor using fire-roasted bell peppers.
Yoon Yi-ryeon's Dongpo-Style Braised Pork Ribs
A special braised pork ribs dish that reinterprets the flavor of traditional Chinese Dongpo pork with deep color and aroma from dark brown sugar and cloves.
Yoon Yi-ryeon's Soy-Marinated Rock Crab
A premium soy-marinated rock crab made with licorice root, Korean pear, and soup soy sauce simmered together to create a deep, savory flavor without excessive saltiness.
Fabri's Green Onion Pasta
A creamy and exotic oil pasta that maximizes the sweetness of common green onions by slowly sautéing them over low heat.
Ttukdak Hyung's Spicy Short Ribs Stew
Simmered short ribs with soju and bay leaf to remove any off-flavors, then seasoned with chili powder and gochujang for a spicy kick.