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321 recipes found.
Kim Milan's Aglio e Olio
An authentic aglio e olio that draws deep richness from only garlic, olive oil, and peperoncino.
Chef Sung Anh's Fresh Abalone Cold Pasta
A signature cold pasta by Chef Sung Anh, featuring a deeply savory abalone broth made from slow-simmered fresh abalone with sherry, mirin, and soy sauce, enhanced with the bright acidity of lemon and the rich aroma of olive oil—perfect for enjoying chilled.
Maeil Matna Sausage Cheese Hot Dog Bread
A sausage cheese hot dog bread made by wrapping sausage and cheese skewers in soft dough and baking until golden in the oven.
Maeil Matna Seasoned Potato Pancake
A crispy and chewy seasoned potato pancake made by mixing potatoes, seasonings, and starch in a plastic bag, then stacking and pan-frying them.
Ttukdak Hyung's Spicy Cream Braised Short Ribs
Tender braised short ribs in a trendy Korean-style sauce made by pouring a blend of tomato sauce, cream, and ground Cheongyang chili peppers, then reducing until rich.
Kang Leo's Authentic Butter Emulsion Aglio e Olio Pasta
A Northern Italian-style aglio e olio that adds salted butter to make the oil and pasta water cling creamily without separating.
YOOXICMAN Tafelspitz
A deep, clear European-style beef soup beloved by the Austrian emperor
Raymon Kim's Beef Short Rib Stew
A rich, tender, and chewy Western-style beef short rib stew with deep flavor, achieved in a fraction of the time using an instant pot.
Kim Dae-seok's Baked Tomato with Egg
A visually appealing and nutritious meal made by hollowing out tomatoes and filling them with eggs, cheese, and minced onions, then baking them in an air fryer.
Kim Milan's Restaurant-Style Aglio e Olio
Aglio e olio that captures the deep flavor of a restaurant, using thickly sliced garlic, chicken stock, and an emulsion technique
Kim Jin-soon's Curry Snowflake Mandu
Crispy snowflake wings made with flour water mixed with curry powder, topped with mayonnaise and parsley.
Raymon Kim's Clam Bolognese Pasta
A rich and deeply flavored Bolognese pasta made using pre-shelled clams, eliminating the need for soaking. The broth is simmered with white wine and olive oil, while some clam meat is finely chopped to cling thickly to the noodles for a more intense umami experience.