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42 recipes found.
Ttukdak Hyung's Mussel Pasta
A savory oil pasta with deep flavor, made by thriftily using the milky seafood broth and mussel meat from leftover mussel soup.
Kim Ho-yoon's Mushroom Steak Truffle Cream Pasta
A premium cream pasta with deep flavor, featuring golden-seared mushroom steak and truffle porcini purée.
Kim Milan Cream Spinach
A side dish of spinach sautéed in butter, then simmered with chicken stock, fresh cream, and cheese until rich and velvety.
Kim Milan's Salsiccia Risotto
An authentic Italian risotto finished with the flavor of fresh salsiccia sausage, hazelnut butter, and savory peas
Park Joon-woo's Shrimp Oil Pasta
Oil pasta enhanced with the bright zest of orange, made using rich shrimp oil extracted from shrimp heads and shells.
Raymon Kim's Saffron Risotto
Authentic Italian risotto infused with saffron, yielding a golden hue and delicate aroma from the saffron-infused broth.
Kim Milan's Pappardelle ai Porcini
An authentic Italian pasta that creates a rich sauce using the distinctive flavor of porcini mushrooms and pasta water, without butter or cream.
Striker Chef's Tomato Garlic Confit Open Sandwich
A Mediterranean-style open sandwich where cherry tomatoes and whole garlic cloves are gently cooked in olive oil, then served atop crispy bread with their natural juices.
Kim Milan's Lasagna alla Bolognese
An authentic Italian lasagna alla Bolognese recipe, layering béchamel sauce, fresh spinach pasta sheets, and ragù sauce.
Jang Ho-jun's Button Mushroom Geumkatsu
A reinterpretation of the truffle geumkatsu from the Black and White Chef restaurant mission, this premium katsu features thick pork neck steak cooked sous vide to lock in juices, topped with raw button mushrooms for an exquisite flavor.
Kim Milan's Chicken Breast and Pea Spätzle
Chewy tadpole-shaped pasta spätzle, made from scratch and boiled, then pan-fried until golden with chicken breast and peas.
Ttukdak Hyung's Bone Marrow Butter Open Sandwich
An open sandwich in fine dining style, made by spreading bone marrow butter (a combination of Korean beef leg bone marrow and butter) on a baguette and topping it with beef slices, all cooked in an air fryer.