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105 recipes found.
Kim Milan's Saffron Risotto
An authentic Milanese saffron risotto finished with a perfect mantecatura of butter and cheese, showcasing saffron's golden hue and rich aroma.
Ttukdak Hyung's Gogi Guksu
A Jeju-style gogi guksu made by stir-frying grilled pork belly and vegetables until charred to impart a smoky flavor, then adding beef bone soup broth for a rich and deep taste.
Choi Kang-rok's Japanese Rolled Omelet
A fluffy Japanese tamagoyaki with a rich dashi broth that flows out with every bite.
Kim Dae-seok's Pumpkin Leaf Doenjangguk
A nostalgic countryside doenjang soup made by blanching de-stringed pumpkin leaves until tender and simmering them in a deep anchovy and dried shrimp broth, torn by hand for a rustic touch.
Kim Dae-seok's Shiitake Mushroom Gochujang
A premium homemade gochujang with explosive umami flavor, easily and quickly made using store-bought soybean paste instead of salt powder and shiitake mushroom powder for depth. Perfect for enhancing any dish.
Sung Si-kyung's Radish Pancakes
A Gyeongsang-style delicacy where thick slices of winter radish are salted, then coated in a batter of flour and Korean pancake mix and fried until crispy.
Yoon Yi-ryeon's Holiday Seafood Skewers and Braised Abalone
Dombegi, squid, and abalone braised in all-purpose soy sauce to bring out a glossy sheen and deep savory flavor, making them essential holiday seafood skewers and braised abalone.
Seonkyoung Longest's Chonggak Kimchi
Traditional altari chonggak kimchi with crunchy young radishes and hand-chopped seasoning for deep flavor
Lim Sung-geun's Moon Gwacha Japchae
A traditional royal dish made without glass noodles, featuring chewy glutinous rice pancakes, assorted vegetables, and meat seasoned simply with salt for a clean, delicate flavor.
This Man's Cook Dasima Twigak
A super simple traditional side dish made by cutting dried kelp into bite-sized pieces, frying them until crispy, and sprinkling with sugar while still hot.
Kim Dae-seok's Mugwort Injeolmi
Handmade mugwort injeolmi made by pounding glutinous rice in a traditional mortar to retain a bit of texture, generously coated with nutty mung bean powder.
Kim Dae-seok's Dongji Patjuk
Traditional Dongji red bean porridge with yellow seed dumplings and salt to balance bitterness, resulting in a smooth and rich texture