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1,362 recipes found.
Okjubu's Shiitake Mushroom Kimbap Stew
A delightful dish where the crisp texture of shiitake mushrooms blends perfectly with the nutty flavor of seaweed, all coated in a sweet and savory soy sauce.
Yeo Kyung-rae's Hotel-Style White Jjamppong
A luxurious hotel-style white jjamppong with a deep, rich broth made using liquid chicken stock, perfect for home cooking.
Lim Sung-geun's Carrot Japchae
A crisp carrot japchae that maximizes the natural sweetness of carrots and the nutty aroma of pine nuts, featured on Black & White Chef Season 2.
Lim Sung-geun's Enoki Fritter
A super simple recipe that’s ready in no time without any chopping, featuring the unique crispness of enoki mushrooms spread like a fan and the rich, savory egg mixture creating a delightful contrast.
Jung Ji-sun's Snowflake Dumplings
A hearty dumpling with a crispy bottom, juicy filling, and an ornate snowflake-flecked fried crust
Jung Ho-young's Pork Tenderloin Steak
A luxurious steak featuring tender pork tenderloin seared and simmered in a refreshing orange juice sauce
YOOXICMAN's Toripaitan Ramen
A Michelin-level rich and smooth chicken white broth ramen made with just 4,000 won worth of chicken bones
Ttukdak Hyung's Apple Cream Sauce Pork Neck Steak
A flavor-packed pork neck steak with king oyster mushrooms pan-fried in butter, served with a sweet apple cream sauce.
Aha Bujang's Kimchi Doenjang Jjageuli
Jjageuli is a dish where well-fermented kimchi, savory traditional doenjang, and bulgogi-style meat are simmered down until the liquid is reduced, then mixed with rice.
Aha Bujang's Driver's Restaurant-Style Brothy Spicy Stir-Fried Pork
Pork, vegetables, seasoning, and water are all added to a pan and simmered down to a driver's restaurant-style brothy spicy stir-fried pork, perfect for mixing with rice.
Kim Milan Bacon-Infused Rosé Pasta
A classic rosé pasta that maximizes the flavor of mushrooms and bacon by combining tomato sauce and fresh cream in a 1-to-3 ratio
Kim Milan's Porcini Mushroom Risotto
A risotto that maximizes flavor by deeply browning mushrooms, cooking rice with hot broth, and emulsifying with butter and cheese