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99 recipes found.
Raymon Kim's Spicy Pork and Pepper Stir-Fry Pasta
A unique fusion pasta that harmoniously combines the spicy, smoky flavor of Chinese-style stir-fried peppers with Western-style pasta.
Sung Si-kyung's Gochujang Yukhoe
A unique gochujang yukhoe with a Jeolla-style spicy-sweet gochujang seasoning, briefly torched on the outside to maximize savory flavor
Aha Bujang's Stone Pot Jjamppong
A sizzling stir-fried jjamppong made by stir-frying squid, vegetables, and rice cakes on a heated stone plate, then tossing with oyster sauce seasoning and noodles until glossy and slightly saucy.
Raymon Kim's Ribeye Steak
A juicy ribeye steak seared in bacon fat and infused with rosemary aroma.
Aha Bujang's Stone Plate Jjajang
A seafood stone plate jjajang that sizzles on a hot stone plate, keeping it warm and rich until the very last bite.
Aha Bujang's Galbi Fried Rice
Galbi fried rice that achieves barbecue flavor without artificial smoky seasonings, using smoked paprika powder and tomato sauce.
Aha Bujang's Namhangang Stir-fried Small Octopus
Spicy and chewy stir-fried small octopus, with moisture locked in by chili powder and enhanced with scallion-infused oil and wok hei
Aha Bujang's BBQ Pork Neck Fried Rice
A pilaf-style fried rice that uses store-bought BBQ sauce and pork neck to create a deep, smoky flavor that rivals restaurant quality.
Hwang Jin-sun's Stir-fried Scallops with Chives
A super-fast Chinese dish that captures the fragrant, tender seasonal chives and chewy scallops, stir-fried in hot oil for just 3 minutes with a smoky wok flavor.
Shin Dong-min's Soybean Paste Pork Rice
A savory pork rice dish with deep umami from soybean paste and chili oil, stir-fried dry to enhance smoky flavor without any broth
Shin Dong-min's Mackerel Skin Tataki Sashimi
Pan-seared mackerel skin using parchment paper to enhance the rich aroma and texture of its fatty layer, creating a deeply flavorful and satisfying sashimi experience.
Raymon Kim's Pulled Pork
American-style BBQ pulled pork, slow-cooked in a pot without an oven until tender enough to shred along the grain