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248 recipes found.

An Italian traditional vegetable ragù pasta that creates deep umami by patiently sautéing vegetables and tomatoes until their moisture evaporates.

An authentic aglio e olio that draws deep richness from only garlic, olive oil, and peperoncino.

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.

An exotic shabu-shabu infused with subtle Southeast Asian spices using leftover rice noodle concentrate, served with a refreshing yuzu and cheongyang pepper soy sauce.

An ultra-simple garlic toast made by spreading a generous layer of margarine, minced garlic, and sugar mixture on sliced bread and pan-frying over medium heat until golden brown without burning.

A hearty rice pizza made with leftover rice and egg mixture, forming a crispy, toasted crust. Topped with tangy sauce, generous cheese, and ham, then baked to perfection.

Soft bread rolls are cut into six sections, filled with sweet cream cheese, then showered with a sweet and spicy garlic condensed milk sauce and baked.

A trendy rose mala tangmyeon that combines cost-effectiveness and flavor by using large-capacity sil dangmyeon with mala sauce, milk, and cheese.

A dangerously addictive sweet and savory snack made by topping leftover bread with garlic mayo sauce, honey, and pizza cheese, then air-frying until golden.

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.

A unique hot dog with butter-toasted bun, sausage, diced vegetables, melted mozzarella cheese, and pepperoni for a pizza flavor.

An oil-based pasta where olive oil is infused with garlic and peperoncino, and the scallop steaming liquid is used as broth to maximize savory flavor.