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2,222 recipes found.
Hwang Jin-sun's Twigim Bokkeum-myeon
A unique Chinese-style stir-fried noodle dish where deep-fried fresh noodles are braised in a jjamppong broth with various seafood and vegetables until the sauce is deeply absorbed.
IronBagMan's Jeongabok
A top-class Chinese dish filled with fresh and precious seafood and wild pine mushrooms, wishing happiness for the whole family
Shin Dong-min's Clam Nabe
A premium Japanese-style clam nabe recipe from a master chef, boasting deep and rich flavor achieved by simmering twice.
Shin Dong-min's Amberjack Head Stew
A moist and tender amberjack head stew simmered without any fishy odor, using a sweet and savory Japanese-style seasoning.
YOOXICMAN Marco White Herb Lamb Ribs
A Michelin-starred style lamb rib grilled with chicken stock oil seasoning and crisp chives for an intense savory depth and rich aroma.
YOOXICMAN Gordon Ramsay Fried Chicken
A premium fried chicken marinated in buttermilk for ultimate tenderness and enhanced with smoked paprika for deep savory flavor
Raymon Kim's Avocado Light Gochujang
Premium versatile light gochujang that captures both flavor and nutrition by using smooth avocado instead of cooking oil
Raymon Kim's Chicken Breast Mushroom Gratin
A warm and hearty gratin featuring juicy grilled chicken breast topped with rich mushroom soup, spinach, and plenty of cheese.
This Man's Cook Baek Kimchi
A traditional white kimchi with a refreshing, slightly spicy broth reminiscent of dongchimi, using whole radish for crispness and chili seeds to enhance the tangy flavor—easily resistant to softening.
This Man's Cook Dotori-muk Jeon
Thickly sliced dotori-muk coated with a fragrant egg batter and pan-fried until golden brown, creating a deliciously soft texture that makes this dish a unique delicacy.
This Man's Cook Namul Pot Rice
A one-pot rice dish that maximizes nutty flavor by pressing leftover namul with rice in a sesame oil-coated pot after the holidays.
Kim Dae-seok's Mugwort Injeolmi
Handmade mugwort injeolmi made by pounding glutinous rice in a traditional mortar to retain a bit of texture, generously coated with nutty mung bean powder.