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131 recipes found.

A clear, deeply savory all-purpose chicken broth for Korean soups and various broth-based dishes, made by simmering chicken bones with aromatic vegetables, dried jujubes, and dried pollock.

A fundamental cooking method that neatly trims the tough outer leaves and fuzzy choke of artichokes, then gently simmers them in an herb and wine broth.

A zesty and savory steak coated generously with coarsely crushed whole peppercorns, seared to a crispy exterior and juicy interior.

A rich and savory soup featuring white clams and fish cake in a refreshing dried anchovy broth, delivering an exceptional depth of flavor.

A traditional pasta with deep, rich umami from egg yolks cured in salt and sugar for a week, then dried, without any cream.

A recipe for French rack lamb chops that can be enjoyed without greasiness by cooking carrots and garlic in the lamb's rendered fat, served with a refreshing citrus sauce.

A Korean-style carbonara based on the Western Cuisine Technician Exam formula, using heavy cream and egg yolk to create a smooth, rich sauce.

A vibrant and creamy gnocchi topped with rainbow-colored cheese made with food coloring.

A premium steak with perfectly sealed juices using crepes and mushroom duxelles, ensuring crispiness until the last bite.

Crispy on the outside, tender on the inside: trendy pork trotter dish boiled for 2 hours with ssanghwa tea and jocheong, then coated in breadcrumbs and deep-fried.

An unusual sweet and sour, crunchy sweet potato pickle made without boiling, enhanced with soy sauce for depth of flavor.