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144 recipes found.

A dongpo pork rice bowl that melts softly in the mouth, with the acidity of tomatoes cutting the richness and a gentle 3-hour braise after brining.

A homemade-style sauce made by stir-frying butter and whole peppercorns in the pan used to cook steak, then adding store-bought sauce and ketchup for enhanced flavor.

A cost-effective dish where brisket point (chadol yangji) is boiled until tender, producing a rich and clear broth, served with glass noodles or thin noodles and garnishes.

A deep, rich pork backbone kalguksu made by simmering pork backbone and knife-cut noodles in beef bone broth, with added spiciness from doenjang, garlic, and chili peppers.

A hearty galbitang made by simmering beef short ribs and radish with ginger and garlic to create a deep, rich broth.

A rich French classic sauce of tenderloin steak with a peppery kick, cognac, and fresh cream

A cold searing steak where thick meat is placed in a cold pan and flipped frequently to cook evenly without smoke.

A Chinese-style drinking snack of large shrimp coated in potato starch and fried until crispy, then tossed with fried garlic, chili peppers, salt, and coarsely ground black pepper.

A rich and creamy authentic carbonara where guanciale fat, Pecorino Romano cheese, and golden egg yolks come together in harmony.

Janchi-guksu topped with a rich anchovy broth made by dry-roasting anchovies to remove any fishiness, along with savory egg garnish and a cheongyang chili pepper seasoning sauce.

Spicy beef short ribs marinated in blended pear, then simmered in a rich mixture of fine red chili powder and soy sauce for a bold, savory flavor.

A perilla oil-based pasta where the savory flavor of semi-dried yellow corvina harmonizes with a subtle green tea broth for a sophisticated blend.