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144 recipes found.

A rich and authentic Italian carbonara made without cream, relying on the umami of egg yolks, whites, and Parmesan cheese for its thick texture.

A rich and savory hot pot featuring tender beef short ribs and abundant mushrooms in a clear, spicy broth with deep umami flavor

Original gaejatang featuring rich broth, tender pork neck meat, and fragrant ugeoji, all simmered from pork neck bones for a deeply satisfying flavor.

A perfect recreation of a famous restaurant's flavor—tender, chewy beef tail sujuk paired with a spicy-sour-sweet scallion sauce for an unforgettable harmony.

A crisp, tangy-sweet side dish that pairs perfectly with rice, made by pouring a hot brine base of soy sauce and plum syrup over cabbage and cucumber, then letting it ferment for one day.

A braised pork set featuring tender pork simmered using only makgeolli’s carbonation and alcohol, with a crisp radish salad quickly pickled using corn syrup—no water needed.

An unconventional beef bossam that maximizes nuttiness and tenderness by boiling generous amounts of milk and ssamjang instead of water.

A premium appetizer dish featuring juicy grilled lamb ribs topped with a spicy mala sauce and tender stir-fried eggplant.

A versatile base broth that delivers a clean, deep flavor for various stews, soups, and braises.

A traditional Roman pasta using a lukewarm water mixing technique and starch utilization to reduce cheese separation and clumping failures

An authentic Taiwanese beef noodle soup with deep spice flavors, doubanjiang, and tender braised beef shank.

A Chinese-style noodle soup with noodles, bok choy, and chili oil in a rich pork rib broth simmered with aromatic vegetables and chicken stock.