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324 recipes found.
Ttukdak Hyung's Sotteok Sotteok Pasta
Crispy sotteok sotteok made by skewering sausages with pasta noodles, air-fried, and served with a sweet and spicy gochujang sauce.
Striker Chef's Coconut Kongguksu
An incredibly simple and unique take on kongguksu (cold soybean noodle soup), maximizing its creamy and smooth flavor by blending silken tofu and coconut milk.
Striker Chef's Chicken Neck Twoomba Pasta
A Twoomba pasta that maximizes flavor and chewy texture with specially cut chicken neck meat seasoned sweet and spicy.
Seonkyoung Longest's Toowoomba Pasta
Korean-style Toowoomba pasta with spicy, savory cream sauce and plump shrimp
Seungwoo Dad's Chicken Parmesan Tomato Pasta
A hearty main dish featuring thinly pounded chicken cutlets topped with rich tomato sauce and melted cheese, served alongside fragrant tomato pasta.
Seungwoo Dad's Matsogeum Tomato Pasta
An ultra-simple pasta that maximizes the umami of the noodles by lightly stir-frying store-bought tomato sauce with pasta water perfectly seasoned with Matsogeum at a ratio of 1L water to 2 teaspoons Matsogeum.
Striker Chef Tomato Noodles
An Italian-style cold noodle dish featuring a refreshing, spicy, and tangy sauce made from blended ripe tomatoes, served with capellini pasta.
Striker Chef's Maillard Beef Pasta
A soboro-style pasta completed in one pan, with soy-sauce seasoned beef intensely reduced for maximum umami.
Striker Chef's Scrambled Egg Pasta
A unique specialty recipe featuring pasta coated with the flavor of thick bacon and the richness of whole pepper, topped with pudding-like, silky, and soft scrambled eggs.
Striker Chef's Mentaiko, Guanciale, and Squid Ink Pasta
The ultimate appetizer pasta, where the richness of fatty guanciale and the savory, salty mentaiko envelop squid ink noodles.
Jung Ho-young's Periwinkle Oil Pasta
Using canned periwinkle broth as pasta water for deep umami flavor, enhanced with the crisp texture of green onions
Raymon Kim's Sous-vide Ribeye Steak
Ribeye steak with tender texture and rich juiciness preserved through sous-vide, served alongside two nostalgic pasta side dishes