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12 recipes found.
YOOXICMAN's Butter Chicken Curry
A rich and spicy butter chicken curry made by simplifying the authentic New Delhi Indian recipe into a one-pot method, then blending for a smooth finish.
Raymon Kim's Butter Chicken Curry
Authentic Indian-style curry with tender chicken marinated in yogurt, enriched with the rich flavors of butter and fresh tomatoes.
Kim Ho-yoon's Kongguksu Cold Pasta
A rich and smooth ultra-simple kongguksu cold pasta made by blending soft tofu, soy milk, and mascarpone cheese.
Seonkyoung Longest Pineapple Fried Rice
A one-bowl fried rice that captures the authentic taste of Thailand, combining tangy pineapple, springy shrimp, and aromatic curry.
Kim Ho-yoon's Chamoe Kongguksu
A summer delicacy kongguksu featuring a rich soy milk broth made by blending silken tofu, soy milk, and cashew nuts, topped with chamoe (Korean melon) sliced like noodles.
Raymon Kim's Baguette French Toast
A premium brunch-style French toast made by soaking firm baguettes in egg mixture, then baking until golden, served with sweet-savory bacon and a homemade blueberry nut sauce.
Fabri Butter Chicken Curry
A texture-twist curry that pairs creamy butter chicken curry with crispy tutbap (puffed rice) topping stir-fried with nuts and dried fruit.
Aha Bujang's Kung Pao Chicken
A Chinese-style chicken dish featuring tender, starch-coated chicken breast and crunchy cashew nuts stir-fried in a spicy-sweet sauce.
Aha Bujang's Chicken Breast Cashew Nut Stir-fry
A dish where chicken breast, tenderized with baking soda to be as soft as chicken thigh, is stir-fried with savory cashew nuts in a Chinese-style sauce.
Seonkyoung Longest's Vegan Spinach Curry
A nutty and creamy Indian-style spinach curry made by blending sautéed spinach and cashews with tofu.
Lee Yeon-bok's TanTan Noodles
A recipe that recreates the rich, savory, spicy, and tangy flavor of Sichuan-style TanTan noodles using easily accessible peanut butter and doubanjiang.
Raymon Kim's Shrimp Curry with Annam Rice
Indian-style shrimp curry with a rich, nutty cashew base and tangy tomato sauce, served with fluffy, grainy Annam rice