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2,408 recipes found.
Kim Ho-yoon's Chicken Tenders
Tender chicken tenders seasoned with a spicy kick, served with a special Raising Cane's-style sauce
Kim Ho-yoon's Seafood Tomato Pasta
An Italian-style pescatore pasta featuring fresh seafood, chopped tomatoes, and a rich broth
Jung Ho-gyun's Warm Bun Cha
Vietnamese-style warm bun cha featuring sweet and savory grilled pork ribs, rice noodles, and vegetables soaked in a warm broth
Jung Ho-gyun's Mayonnaise Shepherd's Purse Doenjang Jjigae
A special doenjang jjigae that uses mayonnaise to create a rich, smooth broth reminiscent of bone marrow stock, generously topped with fragrant shepherd's purse.
Lee Hye-jung's Chicken Thigh Tomato Kimchi Stir-fry
A unique stir-fry where chewy chicken thighs, savory kimchi, and tangy tomatoes harmonize with gochujang seasoning
Lee Hye-jung's Mimosa Salad
A refreshing and crunchy classic salad finished by sieving boiled egg yolks over the top like yellow flower pollen
Lee Hye-jung's Gourd Yeonpotang
A clear and refreshing soup combining the sweet, cool flesh of gourd with tender Korean small octopus (nakji)
Lee Hye-jung's Fried Mackerel
Crispy fried mackerel with a light curry-scented batter, moist flesh, and a special seasoned soy sauce
Sung Anh's Super Tuna Melting Onigiri
Chef Sung Anh reimagines his cherished American-era tuna melt sandwich into a fusion onigiri. Crispy roasted seaweed is layered with seasoned rice, mayonnaise-tuna mixture, herbs, and cheese, then folded in half to create a melty, savory bite.
Lee Jae-hoon's Store-Bought Sauce Pomodoro Pasta
A pomodoro pasta that upgrades store-bought tomato sauce to restaurant quality by infusing it with minced garlic, onion, and fresh basil.
Kim Ho-yoon's Stir-Fried Garlic Scapes with Dried Shrimp
A savory side dish of dried shrimp toasted in a dry pan and cooled, then tossed with moistly stir-fried garlic scapes in a gochujang and soy sauce seasoning.
Maeil Matna Tomato Curry Udon
A rich and smooth curry udon topped with a silky egg sauce, made with fresh tomatoes and curry.