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76 recipes found.
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.
Fabri's Italian-style Arancini
Crispy Italian-style rice balls filled with savory saffron risotto, traditional ragù sauce, and a spam white sauce.
YOOXICMAN Tomahawk Reverse Sear Steak
A thick tomahawk steak cooked evenly at a low temperature in the oven first, then seared intensely on the outside to minimize juice loss.
Kim Dae-seok's Eel Gimbap
A special gimbap featuring thick omelet, sweet and savory grilled freshwater eel, wrapped with perilla leaves for a satisfying one-bite experience.
Kim Ho-yoon's Seafood Tomato Pasta
An Italian-style pescatore pasta featuring fresh seafood, chopped tomatoes, and a rich broth
Jung Ho-young's Tomato Motsunabe
A rich and savory fusion hot pot featuring fragrant offal and beef brisket, perfectly balanced with the bright, umami-rich flavor of tomatoes.
Hwang Jin-sun's Tangsu Urok
A premium Chinese-style dish featuring a whole rockfish with intricate cuts, deep-fried to crispy perfection and served with a tangy-sweet sauce infused with the rich aroma of green onions and ginger.
Hwang Jin-sun's Chinese-Style Chicken Stew
A Chinese-style chicken stew that first fries chicken and vegetables in oil to lock in juices, then simmers them in a chili oil-based sauce for deep, rich spiciness.
Kim Dae-seok's Whelk Sookhoe
A dish of tender, non-fishy whelks boiled without any off-flavor, served with a special dipping sauce made from doenjang and sesame oil.
Yeo Kyung-ok's Uni-Jjajang
Sautéed minced meat and finely chopped vegetables with jjajang sauce, creating a smooth and richly flavored uni-jjajang.
Fabri's Pollock Roe Bottarga Pasta
Handmade bottarga from pollock roe and fragrant chive breadcrumbs add deep flavor and crispy texture to this oil pasta.
Raymon Kim's Steak Diane
A classic traditional steak made by searing tender beef tenderloin and flambeing it with brandy, then gently simmering it in a rich cream and mushroom sauce, eliminating the need for resting.