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30 recipes found.
Sung Si-kyung's Soy Sauce Butter Grilled Abalone
A luxurious drinking snack made by stir-frying cleaned live abalone and its innards in garlic oil, then coating them with the nuttiness of butter and the savory depth of soy sauce.
Yeo Kyung-ok's Crab Meat Tofu
A healthy dish featuring soft-boiled tofu and sweet crab meat simmered in a thick, savory oyster sauce base—delicious and gentle enough for all ages without any irritation.
Solo Cooking God's Tomato Egg Ramyeon
A Chinese-style ramyeon made with a Sari Gomtangmyeon base, stir-fried tomatoes, and moist eggs, enjoyed savory and thickened.
Sung Si-kyung's Salmon Cream Spinach
A luxurious Western-style cream dish featuring cubed salmon seared to a crispy exterior, paired with spinach, rich heavy cream, and flavorful cheese.
Kim Ho-yoon's Korean Beef Yukhoe
A classic yukhoe that highlights the rich, savory flavor of fresh Korean beef with minimal seasoning.
Striker Chef's Salmon Pot Rice
A nutritious pot rice with salmon marinated in a flavorful special ssamjang sauce, served moist without any fishy smell.
Yeo Kyung-ok's Crab Meat Corn Soup
A simple Chinese-style soup made with canned cream corn and crab meat, simmered to be smooth and sweet
Jung Ho-young's Dried Anchovy Rice
A premium rice dish bursting with umami, featuring tender boiled baby anchovies, creamy avocado, and soft-boiled eggs gently mashed into the rice.
Kim Milan Spicy Cream Bean Sous Vide Chicken Breast
A harmony of supremely tender sous vide chicken breast steak and a spicy, creamy white kidney bean stew
Kim Do-yoon's Enoki and Mung Bean Samgyetang
A nourishing samgyetang that maximizes broth flavor by combining the deep aroma of enoki mushrooms, the nutty richness of roasted mung beans, and the earthy depth of burdock root.
Aha Bujang's Homemade Toddler Meat Patties
Moist and savory homemade toddler meat patties made without seasoning, using the natural starch of potatoes, milk, and cheese.
Kim Dae-seok's Egg Rice Noodles
An innovative rice noodle dish made on the spot by extruding dough from glutinous rice flour, potato starch, and eggs—without using wheat flour—then boiled in a refreshing coin broth.