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124 recipes found.

Chef Kang Leo's ultra-simple eorhan pasta that perfectly embeds the eorhan into the noodles without needing to grate it—just freeze it first, then gently crush it with a rolling pin for an ideal texture.

A premium appetizer recipe by Chef Sung Anh featuring shrimp cooked in oil infused with shrimp heads and shells, enhanced with baking soda for a firm texture, paired with a tangy spicy stir-fry of spinach using Sichuan oil and lemon.

A vongole pasta where clams are steamed with white wine and mirim, then the clear strained broth coats the noodles.

An aglio e olio that maximizes garlic flavor by finely grating it on a cheese grater and sautéing over low heat to delicately achieve sauce emulsification.

A super-simple spaghetti that uses the oil from canned tuna to infuse garlic aroma, then adds lemon and ginger for a refreshing, deep flavor without any fishiness.

A classic pasta where garlic, oil, chili, and pasta water emulsify into a perfect sauce, demonstrated by a chef from a Michelin-starred Italian restaurant.

A restaurant-style tomato seafood stew made by separating the seafood from a seafood stew meal kit according to cooking time and adding whole tomatoes.

A bulgogi pasta in the style of Kang Sik Dang, featuring green onions and garlic infused in olive oil, with sweet and savory seasoned beef and spicy peppers.

A classic aglio e olio pasta that builds deep flavor through two garlic preparations and a clean emulsification process.

Aglio e olio that captures the deep flavor of a restaurant, using thickly sliced garlic, chicken stock, and an emulsion technique

A super simple Aglio e Olio pasta, enhanced with the deep umami of chicken stock and stir-fried with olive oil, garlic, and peperoncino for a spicy kick.

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.