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8 recipes found.
Choi Kang-rok's Steamed Egg Custard with Cheese
A luxurious Japanese chawanmushi made by mixing liquid eggs with bonito broth, steaming it with cheese and chicken, and finishing with a thick mushroom sauce.
Sung Si-kyung's Brie Cheese Pasta
A luxurious pasta that melts brie cheese with the heat of freshly boiled noodles instead of stir-frying, highlighting the flavors of fresh basil and cherry tomatoes.
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.
Striker Chef's Bajirak Chijeu Suljjim
A high-end steamed clam dish where savory cheese and smooth cream harmonize with the deep umami of clams.
Sung Si-kyung's Beef Cheese Sandwich
An American-style cheesesteak sandwich with thinly sliced beef seared in a pan, generously topped with cheddar and brie cheese, and wrapped in butter-toasted bread.
Maeil Matna Garlic Cheese Fondue Milk Bread
A fondue-style bread where you dip soft, fluffy milk bread into a special garlic cheese sauce served in a brie cheese container.
Jung Ho-young's Smoked Ribeye Steak
A juicy and tender ribeye steak cooked with a home smoking device, without oil splatter or smoke worries
Choi Kang-rok's Chicken Terrine
A sophisticated appetizer made by layering chewy chicken and gizzards between soft Camembert and Brie cheeses, then chilling it to set, served with a sweet and spicy plum jam.