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412 recipes found.
Striker Chef's Cold Octopus Confit
A refreshing appetizer of tender octopus confit, torched for a smoky finish, paired with a tangy sweet special Japanese-style radish sauce.
Striker Chef's Red Wine Onion Chutney T-bone Steak
A tender T-bone steak slowly cooked in a low-temperature oven, served with sweet and sour red wine onion chutney and fragrant chive butter sauce.
Striker Chef's Tilapia Confit Citrus Salad
An exquisite Mediterranean-style salad pairing tender low-temperature cooked tilapia with a refreshing citrus syrup.
Park Eun-young's Boryong Gae-sal
A premium Chinese dish featuring soft, cloud-like egg whites resembling white boryong flowers, perfectly balanced with a sweet and chewy crab meat sauce.
Choi Kang-rok's Jo-tang (Braised and Fried Tangsuyuk)
A high-class tangsuyuk dish where pork belly is braised with aromatic vegetables, then simmered in a soy sauce broth, coated in batter, fried, and served with sauce, meant to be cut with a knife.
Seungwoo Dad's Texas Brisket
A tender and heartfelt homemade Texas-style brisket dish, slowly cooked for 48 hours using the sous vide method and then seasoned and baked in the oven.
Seungwoo Dad's Duck Confit and Breast Steak
A recipe for authentic Western-style duck course cuisine, where a whole duck is deboned, the leg meat is slowly cooked in duck fat to create a tender confit, and the breast meat is crisped up with its skin intact.
Jung Ho-young's Truffle Ribeye Steak
A refined dish that locks in the juices of perfectly grilled ribeye steak with a sweet and savory soy butter sauce, elevated by the sophistication of truffle oil.
Jung Ho-young's Yellowtail Sashimi
Authentic Japanese-style yellowtail sashimi made with fresh live yellowtail, carefully cleaned and thinly sliced with a delicate otoroshi (grated radish), served with a refreshing soy sauce and a vibrant mitsugi oroshi (spiced radish paste)
Hwang Jin-sun's Sogogi Kailan
A high-end stir-fry that brings together the crisp texture of kailan, a special vegetable, and the tenderness of beef tenderloin, enhanced through traditional Chinese meat tenderizing.
Hwang Jin-sun's Abalone Palbochae
A high-end Chinese-style dish made by quickly stir-frying fresh seafood and vegetables with chili oil and oyster sauce over high heat.
Shin Dong-min's Curry Beef Stew
A luxurious beef stew with a rich red wine base, subtle curry aroma, and deep umami flavor, made with tender flank steak