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30–44 min
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1,894 recipes found.
Yeo Kyung-rae's Chae Won Eo-gu
A refined Chinese-style dish featuring crispy fried sea bream, quickly stir-fried with crisp lettuce and various mushrooms in oyster sauce.
Yeo Kyung-rae's Paljin Tangmyeon
A premium hotel-style noodle dish featuring eight rare ingredients for a rich, hearty broth that's hard to find in regular Chinese restaurants.
Yeo Kyung-rae's Guotaji
A traditional Chinese chicken dish from Chef Yeo Kyung-rae, who has 46 years of Chinese culinary experience.
Yeo Kyung-ok's Chinese-Style Radish Stew
A tender Chinese-style radish stew simmered with spicy-sweet chili oil and oyster sauce.
Jung Ji-sun's Sichuan-Style Chicken Cold Noodles
A Sichuan-style cold chicken dish with a tangy and sweet sauce based on soy sauce and black vinegar, perfect for reviving your appetite.
Jung Ho-young's Pollack Sashimi and Sushi
Enjoy fresh pollack as a rich, delicate sashimi by carefully preparing it with traditional Japanese techniques, and create restaurant-quality pollack sushi using a golden 3:2:1 vinegar-sugar-salt ratio mix.
Park Joon-woo's Meal Kit Upgraded Chicken Stew
Chef Park Joon-woo's meal kit upgrade recipe that uses a light coating of Korean pancake mix to thicken the sauce and lock in savory depth.
Oh Se-deuk's Steak Sotbap
A luxurious sotbap with savory steak and smooth hollandaise sauce, made using a multi-grill or pot
Hwang Jin-sun's Sora Naengchae
A Chinese-style chilled platter where blanched conch, wood ear mushrooms, and cucumber are steeped in a savory broth sauce and fragrant Sichuan pepper oil, then served cold.
Hwang Jin-sun's Hoegwiyuk
A Chinese-style stir-fried pork dish made by blanching pork belly, then frying it until crispy, and quickly stir-frying it with crunchy vegetables and a salty-sweet chunjang sauce.
Fabri's Olive Oil Bingsu
Extra virgin olive oil, lemon syrup, and crispy avocado topping come together in this Italian-inspired premium bingsu.
Fabri's Makchang Tart
A fine-dining-style unique dish featuring a crispy tart shell made with crackers and gamtae, filled with a spicy-sweet makchang stew, and finished with a savory soy-marinated crab mayonnaise.