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190 recipes found.
Baek Jong-won's Pagaejang
A spicy and refreshing Baek Jong-won-style large green onion yukgaejang, loaded with large green onions for a sweet flavor and deepened with beef and fermented anchovy sauce for rich umami.
Baek Jong-won's Aglio e Olio Tteokbokki
A unique oil-based tteokbokki, fragrant with plenty of sliced and minced garlic in olive oil, and enriched with the savory flavor of dried shrimp, all stir-fried over low heat until nutty and delicious.
Baek Jong-won's Myeongran Cream Pasta
A super simple myeongran cream pasta that harmonizes the savory aroma of garlic and onion with the salty, umami flavor of myeongran (pollock roe) and the creaminess of fresh cream.
Choi Kang-rok's Hucheu Chicken
Chicken fried thinly and crisply with cornstarch, offering deep flavor from ground onion and generous coarse black pepper.
Solo Cooking God's Fish Sauce Pork Bulgogi
Pork bulgogi that uses only anchovy fish sauce for seasoning without soy sauce, bringing out the natural flavor of the meat and an explosive umami.
Baek Jong-won's Stir-fried Water Spinach
A dish that maximizes the crispy texture and exotic savory flavor of Southeast Asia by stir-frying water spinach in a pan heated over high heat with garlic and chili oil.
Kim Milan Mushroom Risotto
An Italian mushroom risotto that draws deep umami from a richly infused mushroom cream base and broth.
Kim Milan's Garlic Purée Aglio e Olio
A creamy aglio e olio made with low-temperature oven-roasted garlic purée and garlic oil, without any cream.
Chef Sung Anh's Fresh Abalone Cold Pasta
A signature cold pasta by Chef Sung Anh, featuring a deeply savory abalone broth made from slow-simmered fresh abalone with sherry, mirin, and soy sauce, enhanced with the bright acidity of lemon and the rich aroma of olive oil—perfect for enjoying chilled.
Solo Cooking God's Pork Belly Soybean Paste Jajang Ramen
A rich, savory jajang ramen with pork belly fat and plenty of onions sautéed together, enhanced with fragrant soybean paste and oyster sauce, creating a deeply flavorful broth that is reduced to a thick, sticky consistency without discarding the water.
Jung Ho-young's Periwinkle Oil Pasta
Using canned periwinkle broth as pasta water for deep umami flavor, enhanced with the crisp texture of green onions
YOOXICMAN Homemade Mazesoba
A supreme brothless mixed noodle dish based on the original Nagoya recipe, enhanced with savory Taiwan mince and crispy, chewy pork skin topping