Chef Jeong-sun
Dolsot-bibimbap (Stone Pot Bibimbap)
A heated stone bowl fixes the old bibimbap problem: cold namul meeting warm rice. Oil the dolsot, press in the rice, and let the bottom crackle into nurungji before you mix.
Recipe Archive
Main Dishes
Main dishes anchor the meal. This category gathers poultry, seafood, meat, pasta, grains, and plant-forward recipes with clear methods and satisfying structure.
1844 recipes
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Recipes
Chef Jeong-sun
Domi-jjim (Steamed Sea Bream)
A whole sea bream for the celebration table, scored and steamed under soy-seasoned beef, shiitake, jidan, and five-color garnish, with every cut made to keep the fish tasting like itself.
Chef Takumi
Doria (ドリア, rice gratin)
Doria is yōshoku comfort food with its sleeves rolled up: buttered rice, shrimp, white sauce, and cheese. The one detail is thickness, bechamel loose enough to settle, not swamp.
Chef Jeong-sun
Dotori-guksu (도토리국수, Acorn Noodles)
Dark acorn and buckwheat noodles in a cold anchovy-kelp broth, set with separately seasoned greens and cucumber so the acorn's faint bitterness stays honest and clear.
Chef Jeong-sun
Dubu-kimchi (Tofu with Stir-Fried Kimchi)
Warm blocks of plain tofu set beside sour aged kimchi and pork, fried until the edges darken and the kimchi tastes deeper than when it left the jar.
Chef Remy
Duck and Sausage Gumbo
A hunter's celebration in a bowl: rich duck braised until it surrenders to the fork, smoky andouille, and a dark roux so deep you can taste four generations of bayou tradition in every spoonful.
Chef Lesia
Dunaiskyi Oseledets (дунайський оселедець, salted Danube herring)
This is the silver spring fish of the Danube Delta, rich enough to perfume your fingers, salted gently until silky, then laid under onion and green sunflower oil.
Chef Dean
Dungeness Crab Cakes
Pacific Northwest crab cakes that honor the catch, bound just enough to hold their shape, pan-fried to a golden crust that shatters into sweet, briny crab meat. This is coastal cooking at its most honest.
Chef Jeong-sun
Duruchigi (Stir-Braised Spicy Pork)
The dish between stir-fry and stew: pork, ripe kimchi, and vegetables seared hard first, then loosened with just enough broth to make rice necessary.
Chef Lesia
Dushenyna (душенина, clay-pot stewed pork)
The lid is the recipe: pork, onion, carrot, and a little liquid shut inside clay until the meat gives in and the whole room smells like Sunday.
Chef Jeong-sun
Dwaeji-bulgogi (Spicy Marinated Pork)
Thin-sliced pork shoulder in a measured gochujang and soy marinade, cooked hard and fast so the chili clings, the edges char, and the pork still tastes like pork.
Chef Jeong-sun
Dwaeji-galbi-jjim (Braised Pork Ribs)
Pork ribs braised slowly in soy, pear, onion, and garlic until the meat gives at the bone and the sauce turns glossy, rich, and just sweet enough.
Chef Jeong-sun
Dwaeji-galbi (Marinated Pork Ribs)
Bone-in pork ribs scored, soaked in pear-soy marinade, and grilled patiently until the edges lacquer without burning; the practical galbi that feeds a noisy table well.
Chef Freja
Dyresteg med Vildtsauce
Autumn's centrepiece: venison barded with bacon, roasted slowly to a blushing rosa, and served with a cream sauce darkened with ribsgele that balances richness and tartness in every spoonful.
Chef Takumi
Ebi no Tempura (海老の天ぷら)
Shrimp tempura is not a restaurant trick. Keep the batter cold, the oil hot, and fry one piece at a time until each shrimp turns pale gold and light.
Chef Ally
Eggplant Parmesan
Thick rounds of late-summer eggplant, salted until silky, fried crisp in good olive oil, and layered with crushed tomatoes and melting cheese until bubbling and golden. The kind of dish that makes vegetarians of us all.
Chef Takumi
Ehōmaki (恵方巻, Setsubun lucky roll)
Ehōmaki looks ceremonial, but it is simply one good thick roll, seven fillings for luck, and the discipline not to cut it before it reaches the table.
Chef Elsa
Eiernockerl mit Grünem Salat
Vienna's weeknight answer to everything: soft flour Nockerl fried golden in butter, scrambled through with eggs and buried under fresh chives. A sharp green salad on the side because the Viennese know that richness needs a counterpoint.
Chef Klaus
Eisbein mit Erbspüree und Sauerkraut
Berlin boils its Eisbein, it doesn't roast it. The knuckle goes gently under the simmer until the rind softens, the bone loosens, and the pea puree catches the liquor.
Chef Makoa
Eke Takare (Cook Islands Curried Octopus)
Rarotonga's reef catch brought home to the pot: tender eke simmered with onion, garlic, turmeric, curry powder, and coconut cream until the sauce turns gold and rich.
Chef Klaus
Elsässer Baeckeoffe
Three meats, dry Riesling, potatoes, onions, and a sealed pot from the Alsace border: the work is done overnight, then the oven earns its keep.
Chef Lupita
Encacahuatado de Cerdo
Hidalgo's everyday peanut mole, pork simmered in toasted peanuts and chile guajillo until the sauce turns silky and earth-dark, spooned over white rice the way they eat it in the maguey country.
Chef Freja
Engelsk Bof med Løg
A good piece of beef seared hard, buried under golden onions fried in butter, served with boiled potatoes and the kind of brown gravy you make from what the pan remembers.
Chef Margarida
Ensopado de Borrego
Alentejo's Easter lamb stew where the bread soaks up every drop of rich, garlicky broth. Ensopado means soaked, and that bread, drinking in two hours of slow-cooked flavor, is the whole point.
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