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129 recipes found.

A pasta that maximizes umami with chopped anchovies in olive oil infused with garlic and shrimp, finished with scallions for a clean touch

A vongole pasta where clams are steamed with white wine and mirim, then the clear strained broth coats the noodles.

An aglio e olio that maximizes garlic flavor by finely grating it on a cheese grater and sautéing over low heat to delicately achieve sauce emulsification.

A pasta that maximizes the savory flavor of myeongran by adding burnt butter, minced garlic, and pungent scallions.

A super-simple spaghetti that uses the oil from canned tuna to infuse garlic aroma, then adds lemon and ginger for a refreshing, deep flavor without any fishiness.

A classic pasta where garlic, oil, chili, and pasta water emulsify into a perfect sauce, demonstrated by a chef from a Michelin-starred Italian restaurant.

A luxurious one-bowl meal featuring crispy exterior and moist interior baked tofu paired with soft eggs, served with a custom tomato gochujang sauce

A deep and clean-tasting vongole pasta, made without failure by adding the flavor of chicken stock and onion to the refreshing umami of clams.

A super simple Aglio e Olio pasta, enhanced with the deep umami of chicken stock and stir-fried with olive oil, garlic, and peperoncino for a spicy kick.

Spicy and savory one-pan pasta made by stir-frying kimchi in rich pork loin fat, seasoned with gochujang and tomato sauce

A one-pan toubamba pasta that skips the hassle of boiling noodles separately by directly simmering frozen spaghetti in milk and seasoned sauce.

A richly savory Mapo Tofu-style rice bowl tailored to Korean tastes by adding gochujang and oyster sauce to store-bought tomato spaghetti sauce.