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867 recipes found.
Maeil Matna One-Pan Chicken Pasta
A one-pan cream pasta that builds deep umami by searing seasoned chicken breast, then simmering broth and noodles directly in the same pan.
Kim Ho-yoon's Mushroom Risotto
A risotto made by sautéing button and oyster mushrooms in butter, cooking rice by gradually adding boiling water, and finishing with butter, olive oil, vinegar, and Parmesan for a creamy texture.
Kim Jin-soon's Spicy Mandu Soup
A spicy hangover mandu soup made by stir-frying chili powder in scallion-infused oil to create a chili oil broth, then boiling glass noodles and frozen mandu.
Kim Jin-soon's Seasoned Grilled Mackerel
Mackerel is grilled until golden over low heat, then topped with a special gochujang sauce made with finely chopped vegetables and simmered until glossy.
Kim Jin-soon's Chadol Jjamppong Noodles
A spicy jjamppong noodle soup made with thinly sliced beef short plate (woosamgyeop) or thinly sliced beef brisket (chadolbagi), stir-fried with large green onion and chili powder to create a rich, smoky flavor, and finished with tuna extract for extra umami.
Ttukdak Hyung's Brothy Vongole Pasta
A one-pan Vongole pasta where pasta is cooked together with clam broth in the same pan without boiling it separately, allowing you to enjoy the rich broth and savory flavor.
Ttukdak Hyung's Shrimp Head Gambas
A deep and rich gambas made by slowly boiling shrimp heads and shells over low heat, blending them with katsuobushi in a blender to extract a concentrated essence.
Ttukdak Hyung's Rice Cooker Meat Sauce Pasta
A one-pan pasta where noodles are added to a homemade meat sauce made by slow-cooking minced beef, vegetables, and whole tomatoes in a rice cooker's cooking mode.
Ttukdak Hyung's Chamnamul Chimichurri Steak
A recipe for sous-vide steak cooked to perfect medium-rare using the keep-warm function of a regular household electric rice cooker, paired with a Korean-style chamnamul chimichurri sauce.
Ttukdak Hyung's Scallop Pasta
An oil-based pasta where olive oil is infused with garlic and peperoncino, and the scallop steaming liquid is used as broth to maximize savory flavor.
Striker Chef's Lobster Tail Confit Salad
Lobster tails gently cooked in low-temperature oil to maximize their plumpness, served with a tangy and spicy lime dressing over a mango salad.
Striker Chef's Shrimp with Lime Butter Sauce
A luxurious shrimp dish where the tangy and fragrant lime juice harmonizes with a rich and creamy butter sauce, perfect for soaking up with crusty bread.