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207 recipes found.
Seungwoo Dad's Pata-bap
A Spanish-style paella made with curry powder and chicken stock for color and flavor instead of saffron, infused with the taste of chorizo.
Fabri Butter Chicken Curry
A texture-twist curry that pairs creamy butter chicken curry with crispy tutbap (puffed rice) topping stir-fried with nuts and dried fruit.
Maeil Matna Beef and Potato Bake
A one-pan dish of potatoes and cheese baked over a sweet and savory stir-fried beef tomato sauce until golden and fragrant.
Raymon Kim's Murgh Curry
An Indian-style chicken curry with rich, smooth flavor built from a blend of spices, tomato puree, and yogurt, delivering depth and creaminess without overwhelming heat.
Maeil Matna Cheese Paprika Bake
Paprika stuffed with mashed potato and curry chicken breast stir-fry, topped with mozzarella cheese and baked in the oven
Maeil Matna Curry Potato Croquettes
A snack made by mashing potatoes, stir-frying onion, carrot, and curry powder, shaping into triangles, and pan-frying until golden.
Maeil Matna Tandoori Chicken Balls
An exotic dish of chicken balls made with ground chicken leg and cabbage, coated with a yogurt curry sauce and baked
Okjubu's Ok Patspung Curry
A simple and unique curry fried rice tailored to Korean taste, using spam instead of crab meat
Raymon Kim's Tandoori Chicken
Grilled tandoori-style chicken thighs marinated with spices and yogurt, cooked to a light and tender finish in an air fryer
Jung Ho-gyun's Curry Dill Grilled Eel
A Michelin-style eel dish inspired by Vietnam's Chả cá, featuring eel seasoned with curry powder to remove any fishiness, generously topped with dill and large green onion, then grilled.
Seungwoo Dad's Pull-Apart Pork Belly Barbecue
A whole pork belly barbecue dish where pork shoulder, tenderized for 24 hours using the sous vide method, is shredded along the grain and tossed in a special barbecue sauce.
Maeil Matna Rice Paper Flower Chips
A visual flower snack made by cutting rice paper into flower shapes, connecting them with colored rice grains, and frying them until they puff up in oil.