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796 recipes found.
YOOXICMAN Marco White Herb Lamb Ribs
A Michelin-starred style lamb rib grilled with chicken stock oil seasoning and crisp chives for an intense savory depth and rich aroma.
Raymon Kim's Waxy Barley Shrimp Risotto
A barley risotto where the popping texture of waxy barley meets the savory depth of shrimp.
Raymon Kim's Valencia-Style Meat and Vegetable Paella
A traditional Spanish dish featuring crispy, golden rice with a rich flavor, made using chicken and pork ribs instead of seafood, enhanced with fragrant saffron.
Raymon Kim's Gopchang Jambalaya
A one-pan rice dish inspired by American Southern jambalaya, using ramen broth and cleaned gopchang for a deep, savory flavor.
Kim Si-hyun's Beef Short Rib Spring Onion Doenjang Jjigae
A rich, savory stew made by sautéing doenjang in the hearty fat of beef short ribs, then adding crisp spring onions for a deep, satisfying flavor.
Sung Si-kyung's Rice Paper Bibim Noodles
A unique noodle dish made by layering and soaking rice paper, cutting it like kalguksu, and tossing it with a chili oil soy sauce and peanut butter for a savory, spicy flavor.
Ttukdak Hyung's Punggi Pasta
Fettuccine with button, oyster, and shiitake mushrooms stir-fried in a kombu butter and cream sauce for a smooth, comforting Punggi pasta
Ttukdak Hyung's Clam Soup
A refreshing and spicy clam soup simmered with fresh clams, onions, and green chili peppers.
Aha Bujang's Jjajang Gukbap
A super simple jjajang gukbap made by creating a generous broth with jjajang powder and ramyun noodles, then adding rice after eating the noodles.
Aha Bujang's Mixed Seafood Rice Bowl
A Chinese-style mixed seafood rice bowl where seafood and mushrooms are briefly blanched, then quickly stir-fried with lard and oyster sauce seasoning to enhance savory depth.
Ttukdak Hyung's Potato Leek Soup
A classic French Vichyssoise-style soup, made by simmering leeks sautéed in rich butter and tender potatoes with milk, then blended and served chilled.
Striker Chef Saury Kimchi Radish Stew
A rice-thief radish stew made with a savory ssamjang base stir-fried in butter, simmered with sweet radish, sour kimchi, and canned saury.