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11,866 recipes found.
Shin Dong-min's Wild Asparagus and Pea Pappardelle
A creamy green potage sauce made from roasted wild asparagus and peas, served with pappardelle pasta
Shin Dong-min's Perilla Seed Bibimbob Soba
A light and refreshing bibimbob soba featuring a clean, savory flavor from homemade versatile tsuyu and perilla oil
Shin Dong-min's Clam Tsukudani
A rich, savory side dish made by simmering the clam meat left after extracting broth with sesame oil, garlic, and a sweet-salty soy sauce, delivering an explosion of nuttiness perfect for rice.
Shin Dong-min's Grill-Style Cubed Doenjang Jjigae
Sautéing doenjang and gochujang in oil to eliminate raw odors and maximize rich, savory depth—just like a real grill house version of doenjang jjigae.
Shin Dong-min's Dukja Bingeo Yu-an Gui
A premium grilled bream dish enhanced with bright freshness and deep flavor, marinated using traditional Japanese techniques with lemon and soy sauce
Shin Dong-min's Mackerel Quick Pickle
Authentic shime saba recipe that removes fishy odor and maximizes umami flavor through proper cleaning of fresh mackerel and maturation with salt and vinegar
YOOXICMAN's Italian Beef Sandwich
A moist and substantial beef sandwich in the Chicago style, soaked in a rich beef stock broth, featuring lean top round steak marinated to perfection.
YOOXICMAN's Milanesa Napoletana
A hearty soul food dish featuring crispy beef cutlet topped with rich tomato sauce, ham, and cheese, baked to perfection
YOOXICMAN's Authentic Texas Chili
A heavy, authentic Texas stew packed with large chunks of beef and Mexican ancho chili peppers, without tomatoes or beans.
YOOXICMAN's North Korean Rabbit Stew
An unusual tonic dish made with lean, clear broth based on a North Korean local broadcast recipe, cooked without excess fat for a clean and refreshing taste.
YOOXICMAN's Garlic Bread Steak Sandwich
A premium sandwich featuring a thick steak placed whole inside a baguette spread with rich homemade garlic herb butter.
Ttukdak Hyung's Periosteum Soybean Paste Jjigae
After preparing beef cuts, the discarded white periosteum is simmered in a pressure cooker to create a rich, deep broth, then cooked with vegetables and tofu to make a delicious soybean paste jjigae.