RECIPES
Whether you’ve been a reader since the late 90s or are just starting to work the line, get some inspiration straight from the StarChefs’ community.
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Doenjang-Marinated Cod
Collard Green Kimchi, Potato Salad, Jangajji, Tofu, Broccolini, Soy-Marinated Egg, Steamed Rice | Chef Jihee Kim of Perilla
Braised Black Cod
Korean Radish, Potato, Squash, Tofu, Date Cheong, Tteokbokki, Scallion | Chef Jennifer Pak of Soban
Frenched Lamb Rack
Lumina Lamb, Smoked Ganjang Jus, Gochujang Mushrooms, Dashima Powder | Chef Mark Nobello of Atoboy
Cured Trout Ssambap
Seasoned Rice, Shishito-Gochugaru Mayonnaise, Daikon Pickles, Ikura | Chefs Peter Cho and Scotty Iijima of Toki
New Zealand Salmon Mulhwe (Video)
Doenjang Broth, Cucumber Deodeok, Dongchimi Granita, Trout Roe, Kinome Leaf | Chef Nate Kuester of NARO
Volcano Dog
Spicy Crab Salad, Eel Sauce, Sriracha, Gochugaru, Scallions, Sesame Seeds | Chef Lino Yi of TKO
Banchan Set
Dooboo MooChiim, Fried Mushrooms and Peppers, Green Tomato Kimchi, Rice Thief | Chef Steve Joo of Jooboodoo
Octopus Naengchae
Steamed King Crab, Mustard, Pine Nuts, Dongchimi Granita, Watermelon Radish, Kohlrabi | Chef Nate Kuester of NARO
Ox Bone Cream Pasta
Spaghetti, Ox Bone Broth, Shallots, Jalapeños, Garlic, Scallions, Crumbled Bacon | Chef Eric Jaeho Choi of C as in Charlie
Makgeolli Lees Custard
Huckleberry Coulis, Puffed Rice, White Chocolate, Horchata Ice Cream, Sticky Rice Tuile | Pastry Chef Celia Lee of NARO
Chou Farci Mandoo
Stuffed Cabbage, Foie Gras, Shrimp, Ginger, Chives, Lobster Sabayon, Tarragon Oil | Chef Sol Han of LittleMad
Bibim Guksu
Acorn Noodles, Date Hot Sauce, Eight-Minute Egg, Sesame Seeds | Chef Steve Joo of Joodooboo
Kabocha Squash Soup
Spaghetti Squash, Burdock Fritter, Lotus Root Tuile, Osetra Caviar, Fresh Origins Petite Pumpkin Green | Chefs Jiwon Kim and Sungchul Shim of Kochi
Beef Galbi
Kabocha Purée, Barley, Trumpet Mushrooms, Zucchini, Fresh Origins Petite Pumpkin Green | Chefs Jiwon Kim and Sungchul Shim of Kochi
Jorim-Glazed Zabuton
Charred Cabbage, Baby Carrots, Fresh Origins Petite Watercress Red | Chef Dave Park of Jeong
Crispy Skin Salmon
Brown Butter Kimchi Emulsion, Genmaicha, Apple, Turnip | Chef Dave Park of Jeong
Grilled Australian Striploin
Japchae, Mushroom, Zucchini, Soy-Garlic Sauce | Chef Jae Lee of Nowon