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191 recipes found.
Maeil Matna No-Knead Garlic Focaccia
A fluffy and chewy roasted whole garlic focaccia made without kneading, using folding and cold fermentation
Ttukdak Hyung's Myeongran Gambas
A unique gambas dish where the rich umami of white myeongran, plump shrimp, and the aroma of shiitake mushrooms are fragrantly infused in olive oil.
Jung Ho-young's King Tonkatsu
A nostalgic, classic Gisa Restaurant-style king tonkatsu made by flattening pork loin and coating it with a crispy bread crumb crust before frying to perfection.
Delicious Slow-Aging Cherry Tomato Cold Noodles
A refreshing summer cold noodle dish featuring cherry tomatoes marinated in a balsamic seasoning, served over soy milk noodles.
Kim Milan's Homemade Tomato Sauce
A deep and rich all-purpose homemade tomato sauce made by simmering a combination of canned whole tomatoes, fresh tomatoes, and cherry tomatoes over low heat for 1 hour.
Ttukdak Hyung's Frozen Steak
A frozen steak cooked at low temperature, then seared until crispy, served with fresh vegetables like king oyster mushrooms and zucchini, and a sauce made with brandy and beef stock.
Kim Ho-yoon's Tomato Curry
A deep, hearty tomato curry made with thinly sliced beef short plate, stir-fried cabbage, and peanut butter.
Ttukdak Hyung's Gambas
Shrimp, cherry tomatoes, and shiitake mushrooms cooked in olive oil with a spicy kick from peperoncino
Lee Hye-jung's Korean Melon Bibim Guksu
A special bibim guksu with sweet Korean melon, rinsed kimchi, and chicken breast for a spicy, sweet, and refreshing summer dish.
Maeil Matna No-Knead Cheese Vegetable Bread
A fluffy, savory cheese vegetable bread packed with vegetables, made by mixing ingredients without kneading, then baking after the first rise.
Seonkyoung Longest Chicken Katsu with Black Sesame Dressing
A dish of crispy-on-the-outside, moist-on-the-inside chicken breast katsu served with nutty black sesame dressing, cabbage salad, and warm rice.
Yeo Kyung-rae's Moja Shrimp
A premium Chinese dish where large shrimp are split open and flattened, then stuffed generously with minced meat and shrimp paste, and deep-fried until crispy.