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1,248 recipes found.
Raymon Kim's Shinjuku Tomato Pasta
A fusion tomato pasta made by slowly simmering beef tendon (shinjuku) that has been thoroughly rinsed of blood with vegetables and chicken stock, resulting in a chewy texture and rich umami depth.
Raymon Kim's Pork Belly Risotto
A rich, savory risotto made in just 15 minutes using leftover pork belly and tangy, spicy perilla greens, balancing richness with a refreshing kick.
Raymon Kim's Ribeye Surf and Turf
A visually stunning, high-end home party dish combining tender ribeye steak with Southern-style blackened shrimp
Raymon Kim's Herb Crusted Lamb Chops
Classic lamb chops grilled with Dijon mustard and a fragrant herb breadcrumb crust, delivering a crispy exterior and tender interior
Raymon Kim's Chicharon Shrimp Noodles
An unusual hangover remedy featuring crispy fried pork chicharon topping and a rich, refreshing shrimp broth in a satisfying noodle soup.
This Man's Cook Gochujimchi
A unique kimchi filled with crisp chives and green onions inside peppers, enjoyed like cucumber pickles for a refreshing taste
Kim Dae-seok's Dandelion Jeon
A unique chewy pancake made with dandelion greens' bitterness and cabbage's sweetness bound in acorn flour batter.
Kim Dae-seok's Fried Boiled Eggs
A special dish featuring soft-boiled eggs with a crisp, crunchy breadcrumb coating, fried to perfection and topped with a homemade spaghetti sauce for a delightful contrast of textures and flavors.
Seungwoo Dad's Pineapple Golden Fried Rice
Fried rice with rice grains coated golden with egg yolk and mixed with pineapple flesh, served in a hollowed-out pineapple shell
Yoon Yi-ryeon's Kkwarigochu Meat Dumplings
Handmade meat dumplings with kkwarigochu to cut the richness and add a chewy texture
Sung Si-kyung's Ketchup Sesame Oil Rice
A super simple bibimbap enjoyed as a special treat by adding sweet and tangy ketchup, nutty sesame oil, and a crispy sunny-side-up egg to warm rice.
Yoon Yi-ryeon's Doenjang-muchim with Large Green Onion
A unique side dish made by briefly blanching large green onions to remove their spiciness and sliminess, then tossing them in a savory doenjang (soybean paste) seasoning.