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148 recipes found.
Lee Jae-hoon's Lobster Gratin
A luxurious gratin featuring rich fresh cream, sautéed mushrooms, and lobster meat topped with mozzarella cheese for a creamy and tender dish.
Ttukdak Hyung's Truffle Paste
Sauté a mix of mushrooms and garlic in butter, then add white wine, Parmesan cheese, and walnuts to create a rich, creamy truffle paste.
Maeil Matna Basil Cream Tteokbokki
A simple yet elegant basil cream tteokbokki with a rich, savory flavor from milk, heavy cream, and basil pesto.
Ttukdak Hyung's School Lunch Tomato Spaghetti
A nostalgic school lunch-style spaghetti with tomato sauce enriched by sautéing ground beef and button mushrooms in butter, served with a side of creamy instant soup.
Striker Chef Mixed Mushroom Canned Salad
A versatile canned sauce with deep umami flavor made by gently simmering three types of mushrooms with herbs and balsamic vinegar, paired with a refreshing salad.
Striker Chef's Pepper Sauce Tomahawk Steak
A perfect tomahawk steak recipe that can be prepared at home in just 4 minutes, served with a spicy yet subtly flavored pepper sauce.
Striker Chef's Fine Dining Style Pâté en Croûte
A traditional French fine dining dish baked in the oven, filled with moist beef and rich mushroom duxelles inside a crispy pastry.
Striker Chef's Tortilla Basket Pasta Gratin
A legendary gratin with crispy tortilla bowls filled with hearty Bolognese pasta, cheese, and eggs, baked to perfection.
Striker Chef's Baek Gol-bang-i Mala Stew
A unique home-party stew combining the chewy texture of whole baek gol-bang-i with a spicy and numbing mala tomato sauce.
Lee Yeon-bok's Fried Men
A dish where thin, crispy fried noodles are topped with fresh vegetables and seafood in a thick, savory sauce.
Yeo Kyung-ok's Paljin Tangmyeon
A premium noodle dish featuring eight precious, fresh seafood, meat, and vegetable ingredients stir-fried and topped with a thick, rich sauce, delivering deep, luxurious flavor.
Raymon Kim's Chateaubriand French-Style Steak
A premium steak recipe featuring Chateaubriand, the most prized cut of beef tenderloin, paired with traditional French demi-glace wine sauce and homemade herb butter.