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520 recipes found.
Ttukdak Hyung's Ppane Pasta
A classic restaurant-style pasta with a spicy, thick homemade sauce blended in a mixer, served with crispy baguette bread.
Ttukdak Hyung's Buldak Whole Beef Tripe Cream Pasta
A fusion noodle dish topped with air-fried whole beef tripe, crispy and drained of fat, over a spicy and thick buldak cream pasta.
Ttukdak Hyung's Whipped Cream Castella
A premium dessert featuring a jumbo castella baked using a water bath method for maximized softness, filled with a rich cream cheese and condensed milk whipped cream.
Ttukdak Hyung's Samgyeopsal Gochujang Rose Pasta
A fusion rose pasta that is thick and spicy, made by stir-frying vegetables in the oil from crispy pan-fried samgyeopsal, then mixing milk, heavy cream, and gochujang in a golden ratio.
Striker Chef's One-Pan Cream Shrimp Pasta
A thick and creamy one-pan pasta cooked with water, cream, and red snow crab coin broth, along with pasta and seasoned shrimp.
Striker Chef's Truffle Doenjang Cream Pasta
A one-pan pasta where savory traditional doenjang and luxurious truffle aroma meet heavy cream for perfect balance.
Striker Chef's Toowoomba Pasta
A one-pan recipe that uses instant noodle soup to create a thick, spicy Toowoomba pasta like those found in family restaurants, all in a single pot.
Striker Chef's Nectarine Pork Jowl Sandwich
An exotic sandwich with butter-toasted ciabatta, thinly sliced pork jowl, nectarines cooked in pork fat, and a ramen-spiced cream sauce.
Striker Chef's Milk Broth Pudding
A sweet and savory dessert with a charming contrast, made by adding heavy cream and vanilla bean to bossam broth infused with ssamjang and meat flavors, then set into a bouncy pudding.
Striker Chef's Bajirak Chijeu Suljjim
A high-end steamed clam dish where savory cheese and smooth cream harmonize with the deep umami of clams.
Striker Chef's Wagyu Ragu Pasta
Instead of ground meat, this high-end ragu pasta uses tender wagyu chunks shredded along the grain for a steak-like texture.
Striker Chef's High-End Galbi Jjim
A premium galbi jjim that combines Western searing techniques with a special jujube purée sauce, resulting in tender meat that falls off the bone.