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13 recipes found.

Chef Sung Anh's clean ojingeo bokkeum, which minimizes unnecessary sweetness and heavy seasoning, maximizing the squid's natural chewy texture with rich scallion oil and the smoky flavor from a torch.

A warm and hearty winter stew dish that melts the fat from whole pork belly to sauté vegetables, then simmers in tomato sauce, served with short pasta.

A Korean-style beef bourguignon, slow-cooked with traditional wild grape wine and served with savory perilla oil mashed potatoes.

A classic mushroom soup simmered gently with fresh cream and milk added to a concentrated mushroom cream for a smooth and rich flavor.

A homemade all-purpose chili oil with deep Chinese-style flavor, made with sautéed shallots, doubanjiang, and tongue-tingling Sichuan sansho pepper

The ultimate bossam, made by using makgeolli instead of water to perfectly eliminate gamey odors and maximize the savory flavor and tenderness from the rice wine.

A Vietnamese-style vegan banh mi packed with fragrant lemongrass grilled tofu, mushroom pâté, and pickles

A flavor-packed grilled pork dish marinated in a special soy-based sauce with garlic, lemongrass, and fish sauce, then grilled to perfection.

A French-style open sandwich with toasted sourdough generously spread with butter and topped with anchovies, shallots, and parsley for enhanced flavor

A recipe for Tom Yum Goong, a representative Thai stew that harmoniously blends sour and spicy flavors with a rich, savory depth.

A spicy pasta made by stir-frying shallots and garlic in vegetable oil, then adding Thai gochujang, mushrooms, and fried tofu for a pungent and savory flavor.

A Gordon Ramsay-style main dish where beef tenderloin is wrapped in thin crepes, prosciutto, and savory mushroom duxelles, baked to a crispy exterior and moist interior.