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146 recipes found.
Solo Cooking God Tomato Tofu Rice
A fusion rice bowl that blends the flavors of mapo tofu and meat sauce by stir-frying minced pork with mashed tofu in tomato spaghetti sauce
Solo Cooking God's Ssamjang Rice Pizza with Thinly Sliced Pork Belly
A Korean fusion rice pizza that combines savory thinly sliced pork belly, pungent garlic, and fragrant perilla leaves with ssamjang sauce and mozzarella cheese.
Aha Bujang's Chinese-Style Omeurice
A Chinese-style omeurice with a fluffy egg blanket filled with shrimp and crab sticks, laid over rice stir-fried with mayonnaise for a rich, savory flavor.
Ttukdak Hyung's Uyuktangmyeon
A highly addictive Taiwanese-style beef noodle soup made by simmering beef brisket and tendon with a variety of spices and doubanjiang sauce.
Jang Ho-jun's Unique Tomato Sukiyaki
A distinctive sukiyaki with the fresh tang of tomatoes and the sweetness of onions, rich soy sauce, and the exotic aroma of basil.
Seonkyoung Longest's Bibim Burger
A homemade fusion burger combining bulgogi-marinated patties, seasoned vegetable namul, a fried egg, and gochujang sauce on a brioche bun.
Seonkyoung Longest's Pork Jowl Doenjang Dressing Salad
A salad featuring crispy pan-fried pork jowl and a savory doenjang dressing.
Seonkyoung Longest LA Galbi Burrito Bowl
A Korean fusion burrito bowl featuring grilled LA galbi marinated in a sweet and savory sauce, served with cilantro lime rice and fresh salsa.
Kim Ho-yoon's Gatkimchi Agnolotti
An Italian fusion agnolotti harmonizing the unique flavors of gatkimchi with salsiccia, ricotta cheese, and a clam butter sauce.
Kim Ho-yoon's Kkwarigochu Mac and Cheese
A Korean-style mac and cheese that adds the spicy kick of kkwarigochu and jalapeño to the richness of cheddar cheese and heavy cream.
Jung Ho-gyun's Kalguksu Vongole Pasta
A fusion vongole pasta with savory Korean flavors, using dried kalguksu noodles, clams, and perilla oil
Ttukdak Hyung's Water Dropwort Pork Jowl Steak
A Korean fusion steak featuring pork jowl stuffed with water dropwort, air-fried to crispy perfection, and served with a creamy sauce made with salted fermented hairtail guts.