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1,384 recipes found.
Seonkyoung Longest Wonton Soup
Warm wonton soup with pork wontons simmered in a clear chicken broth
Ttukdak Hyung's Jjajang Samgyeopsal Jorim
A unique samgyeopsal dish rich with a sauce made by stir-frying chunjang and vegetables in the rendered fat from grilled pork belly, then braised generously.
Jang Ho-jun's Button Mushroom Geumkatsu
A reinterpretation of the truffle geumkatsu from the Black and White Chef restaurant mission, this premium katsu features thick pork neck steak cooked sous vide to lock in juices, topped with raw button mushrooms for an exquisite flavor.
Hwang Jin-sun's Hongmen Fish
Authentic Chinese-style braised fish with a firm exterior fried in oil, enhanced with the rich aroma of pork fat and star anise, gently simmered to perfection for a tender texture.
Hwang Jin-sun's Chinese-Style Glass Noodle Japchae
A classic Chinese restaurant-style japchae with a rich smoky flavor and crisp texture, achieved by quickly stir-frying meat and vegetables over high heat to preserve crunch and infuse deep aroma.
Raymon Kim Black Bean Sauce Spare Ribs
A Chinese dim sum-style spare ribs dish featuring small pieces of pork spare ribs marinated with ginger aroma and coated in cornstarch, then steamed gently with black bean sauce.
Aha Bujang's All-Purpose Chicken Broth
A clear, deeply savory all-purpose chicken broth for Korean soups and various broth-based dishes, made by simmering chicken bones with aromatic vegetables, dried jujubes, and dried pollock.
Seonkyoung Longest Orange Cauliflower
A Chinese-style vegan dish made by tossing crispy fried cauliflower in a sweet and tangy orange sauce
Seonkyoung Longest Crab Salad and Wonton Chips
A finger food dish featuring crispy fried wonton wrappers topped with a sweet and tangy crab salad.
Seonkyoung Longest Cilantro Salad Gunmandu
Crispy pan-fried handmade pork dumplings spiced with aromatics, served with a sweet-and-sour cilantro pineapple salad
Ttukdak Hyung's Kimchi Jjigae Kimchi
Kimchi made with a ground seasoning base and glutinous rice paste, then low-temperature aged for a month to maximize deep umami, specially designed for kimchi jjigae.
Ttukdak Hyung's Sujeonggwa
A traditional sujeonggwa that is pungent yet sweet, made by simmering cinnamon sticks and ginger deeply, perfect for cleansing the palate.