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224 recipes found.

A hamburg steak rice bowl made by stuffing a thick meat mixture with a piece of butter and steaming it with water for ultimate moisture.

A classic restaurant-style pasta with a spicy, thick homemade sauce blended in a mixer, served with crispy baguette bread.

A premium dessert featuring a jumbo castella baked using a water bath method for maximized softness, filled with a rich cream cheese and condensed milk whipped cream.

A fusion rose pasta that is thick and spicy, made by stir-frying vegetables in the oil from crispy pan-fried samgyeopsal, then mixing milk, heavy cream, and gochujang in a golden ratio.

A thick and creamy one-pan pasta cooked with water, cream, and red snow crab coin broth, along with pasta and seasoned shrimp.

An exotic sandwich with butter-toasted ciabatta, thinly sliced pork jowl, nectarines cooked in pork fat, and a ramen-spiced cream sauce.

A sweet and savory dessert with a charming contrast, made by adding heavy cream and vanilla bean to bossam broth infused with ssamjang and meat flavors, then set into a bouncy pudding.

Instead of ground meat, this high-end ragu pasta uses tender wagyu chunks shredded along the grain for a steak-like texture.

A fusion pasta that brings deep umami by melting the flavors of store-bought seasoned galbi and spicy red pepper sauce into smooth heavy cream.

A premium galbi jjim that combines Western searing techniques with a special jujube purée sauce, resulting in tender meat that falls off the bone.

A dish where you scoop up tender beef tenderloin on a bed of smooth potato purée with a spoon.

A premium porterhouse steak cooked using the reverse searing technique—first slowly bringing the interior to temperature in a low oven, then searing the exterior hard in a pan.