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86 recipes found.
Raymon Kim's Honey Garlic Wings
Chicken wings seasoned with a rich garlic aroma from sautéed garlic and enhanced with the savory sweetness of honey and soy sauce, creating a perfect sweet-salty flavor.
Striker Chef's Pork Confit Gratin
Tender pork leg confit cooked in low-temperature oil, harmonized with a sweet caramelized onion sauce and savory cheese.
Striker Chef's French Onion Soup
A French-style hangover soup made by deeply caramelizing onions for a rich sweetness, topped with plenty of savory cheese.
Okjubu's Spicy Beef Ribs Stew
A fiery beef ribs stew with foolproof flavor using store-bought marinade and a kick of peperoncino for extra heat
YOOXICMAN's Koleno
A Czech-style pork knee dish that boasts a higher success rate than Schweinshaxe and an exceptional level of tenderness.
This Man's Cook Yuzu Beef Short Ribs Stew
Beef short ribs coated with starch and grilled, then simmered in a custom soy-based sauce with yuzu paste to create a dish with crispy exterior and tender interior, enhanced by the refreshing tang of yuzu.
Striker Chef's Spicy Mango Smoothie Lobster Salad
An exotic fine dining dish featuring plump lobster served with a spicy and refreshing mango smoothie sauce made from blended lime, chili, and ginger.
Okjubu's Ssanghwatang BoSSam
A simple herbal boSSam that perfectly eliminates pork aroma, delivering deep flavor and tender texture by using ssanghwatang.
YOOXICMAN Roman-Style Tripe Stew
An Italian Roman-style tripe stew simmered in tomato sauce, highlighting the chewy texture and deep flavor of beef stomach organs.
Raymon Kim's Hawaiian Chasu
A Hawaiian-style pork dish with rich Eastern flavors and tender texture, slow-cooked in a pressure cooker.
Striker Chef's Kimchi Lasagna
A high-end kimchi lasagna with a crispy exterior and tender interior, achieved by baking the lasagna noodles in an air fryer without pre-boiling, and using aged kimchi to cut through richness.
Ttukdak Hyung's Schweine Haxe (German-Style Pork Knuckle)
Pork front leg simmered in dark beer and beef bone broth, then air-fried and deep-fried to achieve the ultimate crispy exterior and moist interior, a traditional German pork knuckle.