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28 recipes found.
Kim Dae-seok's Furikake Kimchi Fried Rice
A delicious fried rice finished with a spoon of secret furikake, where grilled ham and crisp kimchi are stir-fried in gochujang seasoning and enhanced with fragrant green onion oil.
Striker Chef's Abalone Confit with Intestine Sauce
Surprisingly tender abalone cooked sous vide, enhanced with a rich, savory intestine sauce and garlic oil.
Ttukdak Hyung's Salmon Roe Rice Bowl (Uni Ikura Don)
A salmon roe rice bowl (uni ikura don) featuring fresh salmon roe and uni over rice, enhanced with a special soy sauce made with kelp and Jin-ganjang.
Aha Bujang's Tuna Mukeunji Bibimbap
A super simple bibimbap made by mixing rinsed aged kimchi with tuna, sugar, furikake, and sesame oil, then serving over rice.
Striker Chef's Dan-saeu Roll
A premium roll filled with succulent fresh sweet shrimp meat and a garlicky soft-boiled egg mayonnaise sauce, sandwiched between a toasted bun brushed with fragrant shrimp oil.
Seonkyoung Longest's Spam Egg Musubi
A Hawaiian musubi featuring Spam coated in a sweet and savory soy sauce glaze, paired with a soft egg crepe.
Aha Bujang's Bibim Naeng-udon
A super-simple 5-minute cold udon that brings out savory depth and a sweet-tangy flavor by mixing blanched frozen udon noodles with tsuyu, maesil drink base, and mayonnaise.
Striker Chef Dried Yellow Corvina Pasta
A perilla oil-based pasta where the savory flavor of semi-dried yellow corvina harmonizes with a subtle green tea broth for a sophisticated blend.
Solo Cooking God Tuna Mayo Onigiri
A no-cook, super simple onigiri made by mixing oil-free tuna with crisp pickled radish, savory mayonnaise, and furikake into round balls.
Striker Chef Tomato Noodles
An Italian-style cold noodle dish featuring a refreshing, spicy, and tangy sauce made from blended ripe tomatoes, served with capellini pasta.
Striker Chef's Maillard Beef Pasta
A soboro-style pasta completed in one pan, with soy-sauce seasoned beef intensely reduced for maximum umami.
Shin Dong-min's Salmon Mabushi
A dish where tender salmon cubes marinated in a special sesame sauce are served over rice, finished with hot broth to transform into an ochazuke.