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6,321 recipes found.
Seonkyoung Longest Pineapple Fried Rice
A one-bowl fried rice that captures the authentic taste of Thailand, combining tangy pineapple, springy shrimp, and aromatic curry.
Seonkyoung Longest Spicy Salt and Pepper Shrimp Fry
A Chinese-style drinking snack of large shrimp coated in potato starch and fried until crispy, then tossed with fried garlic, chili peppers, salt, and coarsely ground black pepper.
Seonkyoung Longest Lasagna
A homemade lasagna layered with beef, Italian sausage, and herb ricotta cheese, baked to golden perfection in the oven.
Kim Ho-yoon's Bracken Pasta
A unique pasta that delivers meaty umami from soy-sautéed bracken, enriched with the nuttiness of butter, perilla seeds, and perilla oil.
Kim Ho-yoon's Gochujang Jjigae
A thick and spicy old-school style gochujang jjigae made by stir-frying pork and vegetables and simmering them thoroughly
Kim Ho-yoon's Sundubu Tuna Kimchi Jjigae
A stew made by stir-frying vegetables and kimchi in tuna oil, then simmering with plenty of sundubu and tuna chunks
Kim Ho-yoon's Assassin's Pasta
A richly flavored one-pan pasta where uncooked spaghetti is crisped in a pan and simmered in tomato water.
Kim Ho-yoon's Spicy Rosé Risotto
An Italian-style rosé risotto with bacon, seafood, chili oil, and peperoncino for a spicy kick, finished with heavy cream and cheese for deep, rich flavor.
Kim Ho-yoon's Macaroni Cream Pasta
A super-simple short cream pasta with sliced cheddar cheese and prosciutto garnish for maximum flavor
Jung Ho-gyun's Egg Bomb Janchi-guksu
Janchi-guksu topped with a rich anchovy broth made by dry-roasting anchovies to remove any fishiness, along with savory egg garnish and a cheongyang chili pepper seasoning sauce.
Jung Ho-gyun's Pork Belly Gochujang Jjigae
A rich, deep-savory gochujang jjigae made with grilled pork belly, grated potato, and saeujeot, perfect for mixing with rice.
Jung Ho-gyun's Bulgogi Pot Rice
A savory-sweet pot rice where marinated bulgogi and vegetables are stir-fried first to eliminate any gamey odor, then cooked with rice in a 1:1 ratio, allowing the rich flavors to deeply infuse every grain.