All recipes
Filter recipes by category, time, difficulty, source, ingredient, and situation tag.
All times
All difficulties
Search results
9 recipes found.
Shin Dong-min's Monkfish Liver Dish
A premium monkfish liver (ankimo) dish that completely eliminates fishy odor using the chef's secret low-temperature cooking method, maximizing a buttery, smooth flavor.
Ttukdak Hyung's Surf Clam Shabu-Shabu
A luxurious shabu-shabu where sweet surf clams are blanched for exactly 15 seconds in a clear, refreshing vegetable broth, then dipped in a zesty, special yuzu soy sauce.
Ttukdak Hyung's King Gochujang Yukhoe Yubuchobap
A gourmet dish of yukhoe marinated in a spicy-sweet gochujang sauce for extra savoriness, topped with crunchy cucumber strips on king-size yubuchobap.
Shin Dong-min's Saba Isobe Maki
A gourmet-style appetizer made by tightly rolling pickled mackerel without rice, along with fragrant perilla leaves, fresh ginger, and green onions in seaweed, perfect for a single bite of refined flavor.
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.
Jung Ho-young's Sea Bream Tadaki
Fresh large sea bream is prepared and quickly seared over rice straw fire, creating a deep smoky aroma and tender texture in this refined Japanese tadaki dish.
Shin Dong-min's Patterned Squid Thin Noodle Sashimi
Fresh patterned squid meticulously prepared with fine, dense cuts and sliced paper-thin like thin noodles to maximize sweetness and texture, creating a premium sashimi masterpiece.
Shin Dong-min's Ganchi Tataki
A gourmet dish that maximizes savory aroma and smoky flavor by lightly charring the surface of fresh ganchi sashimi with a torch
Jung Ho-young's Mackerel Sandwich
An innovative sandwich featuring fresh mackerel marinated in a golden ratio of salt and vinegar (shime saba), layered between slices of toasted bread with pungent wasabi and mayonnaise.