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1,337 recipes found.
Okjubu's Clam Steamed with White Wine
A refreshing and slightly spicy clam stew simmered with the rich aroma of olive oil and butter, and the clean finish of white wine that eliminates fishy odors.
Jung Ho-young's White Cream Ragù Pasta
A rich, thick pasta with deep flavors of Parmigiano-Reggiano cheese and heavy cream, perfectly infused into dillia-telle noodles and ground meat.
Shin Dong-min's Enoki Mushroom Pasta
An Eastern-inspired Aglio Olio pasta highlighting the unique texture of enoki mushrooms and the rich umami of kelp broth.
Shin Dong-min's Perilla Sprout Soy Butter Pasta
An Eastern-style pasta featuring fresh, aromatic, and slightly bitter seasonal perilla sprouts enhanced with savory soy sauce and rich butter flavor
YOOXICMAN's Bacon Jam
A premium homemade meat jam with intense savory depth, made by slowly frying finely chopped bacon until crispy, then caramelizing onions with whiskey, syrup, and careful attention to achieve a rich, complex flavor profile.
Raymon Kim's Waxy Barley Pancakes
Sweet and savory waxy barley pancakes served with grilled bananas
Raymon Kim's Banana Pancakes with Bacon
A classic American-style sweet-savory brunch that perfectly balances the sweetness of banana with the salty crunch of bacon
Kim Milan's Roasted Squab
A premium poultry dish featuring dry-aged squab basted with butter, pan-seared until crispy, and served with a pea garnish.
Lim Sung-geun's Sandwich Sausage Cheese Roll
A child-friendly snack made by rolling sausage and cheese into thin, flattened sandwich bread, dipping it in egg wash, baking until golden, and serving with a tangy sweet yogurt sauce.
Sam Kim's Marsala Chicken
An elegant Italian main dish where the deep flavors of sweet Marsala wine and assorted mushrooms permeate tender chicken breast.
Seungwoo Dad's Aligo Potato
A French potato dish that is velvety smooth and stretchy like cheese, made by mashing potatoes with cheese.
Choi Kang-rok's Dapper Tomato
A unique tomato stew with beef tripe, tenderly boiled, then grilled to a golden brown, and finally simmered richly with tomatoes, curry, and red wine, by Chef Choi Kang-rok.