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3,836 recipes found.
Solo Cooking God's Dangmyeon-getti
A hearty noodle dish that adds soaked glass noodles to Jjapagetti and enhances the spicy, savory flavor with gochujang and oyster sauce.
Striker Chef's Anchovy Oil Pasta
A deeply savory pasta that fully captures the rich flavor of marinated olive oil.
Kang Leo's Bloody Mary Shellfish Appetizer
An unusual appetizer that perfectly balances the briny flavor of fresh oysters with the spicy-sour kick of tomato and Tabasco.
Lim Sung-geun's A-dak A-dak Cucumber Salad
A secret cucumber salad recipe that achieves the perfect crisp, chewy texture like pickled cucumbers by using syrup instead of salt to draw out moisture quickly.
Yeo Kyung-rae's Smooth Crab Meat
A refined Chinese dish that combines the smoothness of egg white and cream with the savory richness of crab meat
Ttukdak Hyung's Squid Twigim
Perfectly crispy-on-the-outside, tender-on-the-inside large squid twigim, made by washing with flour to completely remove any fishy smell. A classic Korean snack bar item.
Lee Jae-hoon's Rabokki
A premium rabokki recipe that combines gochujang and ramyun seasoning in anchovy broth for deep umami, finished with cheese for extra richness.
Ttukdak Hyung's Brothy Vongole Pasta
A one-pan Vongole pasta where pasta is cooked together with clam broth in the same pan without boiling it separately, allowing you to enjoy the rich broth and savory flavor.
Ttukdak Hyung's Shrimp Head Gambas
A deep and rich gambas made by slowly boiling shrimp heads and shells over low heat, blending them with katsuobushi in a blender to extract a concentrated essence.
Ttukdak Hyung's Chamnamul Chimichurri Steak
A recipe for sous-vide steak cooked to perfect medium-rare using the keep-warm function of a regular household electric rice cooker, paired with a Korean-style chamnamul chimichurri sauce.
Seungwoo Dad's Samgyeopsal Topping Jjolmyeon
Store-bought bibim sauce is enhanced with sesame oil and minced garlic, then topped with pan-seared samgyeopsal for a crispy, savory addition to this meat jjolmyeon.
Ttukdak Hyung's Myeongran Ojingeo Samhap Bossam
Moist steamed pork belly (bossam) served with spicy and savory seasoned myeongran jeot (salted pollack roe) and sweet-sour seasoned squid and water dropwort, making a unique three-combination bossam.