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152 recipes found.

An ultra-simple pasta that maximizes the umami of the noodles by lightly stir-frying store-bought tomato sauce with pasta water perfectly seasoned with Matsogeum at a ratio of 1L water to 2 teaspoons Matsogeum.

A hearty rice pizza made with leftover rice and egg mixture, forming a crispy, toasted crust. Topped with tangy sauce, generous cheese, and ham, then baked to perfection.

Tender braised short ribs in a trendy Korean-style sauce made by pouring a blend of tomato sauce, cream, and ground Cheongyang chili peppers, then reducing until rich.

A unique hamburger steak that skips the tedious pounding and shaping process—simply sauté ground beef in a pan, then top with a tangy-sweet sauce, cheese, and eggs for a soft, spoonable dish.

Western-style steak with a special sauce made by mixing tomato and tonkatsu sauce, served with crispy grilled pork neck that has been scored and coated in potato starch.

A professional-style dry curry made by mixing curry powder with tomato sauce and tonkatsu sauce, then simmered with milk for a thick, rich texture.

A fusion cream jjamppong that achieves the flavor of jjamppong using ramen seasoning and gochugaru, enhanced with the smooth richness of milk and tomato sauce.

A classic American pasta baked to golden, crispy perfection with a rich ragù sauce packed with ground beef and Italian sausage, topped with three cheeses.

Thinly pounded chicken breast coated in flour, egg, and breadcrumbs, pan-fried in butter until golden, then topped with tomato sauce and cheese — an Italian-style cutlet

A traditional Hungarian healing stew made in just 30 minutes in a pressure cooker, using almost no water—flavor is drawn solely from vegetables and the natural juices of beef.

An exotic-flavored curry made by quickly cooking chicken and curry-tomato sauce in the microwave.

Short ribs with blood washed out are air-fried, then tossed in a savory and slightly spicy Korean-style Roze sauce with bacon and mushrooms.