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26 recipes found.

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.

A rich, savory tartar made with sweet shrimp, avocado, and sour cream, enhanced with a delicate shrimp oil aroma—perfect as a wine bar appetizer.

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.

Surprisingly tender abalone cooked sous vide, enhanced with a rich, savory intestine sauce and garlic oil.

A soboro-style pasta completed in one pan, with soy-sauce seasoned beef intensely reduced for maximum umami.

An Italian-style cold noodle dish featuring a refreshing, spicy, and tangy sauce made from blended ripe tomatoes, served with capellini pasta.

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.

A super simple bibimbap made by mixing rinsed aged kimchi with tuna, sugar, furikake, and sesame oil, then serving over rice.

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.

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.

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.

A no-cook, super simple onigiri made by mixing oil-free tuna with crisp pickled radish, savory mayonnaise, and furikake into round balls.