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41 recipes found.
Seonkyoung Longest Shabu-shabu
Shabu-shabu blanched at the table in boiling dashi broth with vegetables and thinly sliced meat, dipped in sesame sauce and yuzu ponzu sauce
Ttukdak Hyung's Rice Noodle Broth Shabu-Shabu
An exotic shabu-shabu infused with subtle Southeast Asian spices using leftover rice noodle concentrate, served with a refreshing yuzu and cheongyang pepper soy sauce.
Ttukdak Hyung's Scallion Oil and Beef Brisket Bibim-myeon
A highly addictive kalguksu bibim-myeon, where chewy noodles are tossed with a special oil-based sauce made with fragrant ginger and scallion oil, and savory pan-fried beef brisket.
Kim Dae-seok's Yuzu Carrot Dressing
A large batch of tangy and sweet dressing made by finely grinding carrots, onions, and yuzu marmalade
Kim Dae-seok's Cherry Tomato Pickle
A refreshing pickle made by marinating peeled cherry tomatoes in plum syrup, yuzu syrup, and olive oil, enjoyed chilled.
Kang Leo Kobe-Style Sirloin Steak Donburi
A premium donburi featuring seared sirloin steak with a crispy exterior, served with a sweet and savory yuzu special teriyaki sauce
Kang Leo's Jeolla-Style Grilled Chicken
A delicacy featuring crispy skin and juicy meat, served with a spicy-sweet homemade gochujang yuzu sauce
This Man's Cook Yuzu Paste Radish Salad
A crisp radish salad with a subtle sweetness and refreshing tang, enhanced by one spoon of yuzu paste that makes it irresistibly addictive.
Striker Chef's Flounder and Napa Cabbage Steamed Dish
A healthy dish with tender flounder fillets rolled into flower shapes, steamed atop sweet napa cabbage and crisp king oyster mushrooms.
Shin Dong-min's Chicken Karaage Donburi
A crispy chicken karaage donburi with scallion fritters and a refreshing yuzu sauce, offering a satisfyingly crunchy exterior and tender interior.
Shin Dong-min Wasabi Mayo Yellowtail Grilling
A delicious grilled yellowtail dish marinated in a custom sauce made from mayonnaise and yuzu paste, offering a smooth and refreshing taste.
Kim Dae-seok's Cinnamon Yujacheong
Homemade yujacheong made by mixing sugar and cinnamon powder with thinly sliced yuzu peel and minced pulp, then aging it for a rich flavor.