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What cooks here have made, and the classics they come from.
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Classics on the shelf that no one here has made yet. See them on the map →
Uyghur and XinjiangKawapChunks of lamb and fat on skewers, grilled over charcoal and dusted with cumin, chilli and salt.Tastes very rich and mildBe its first cook →
KoreanKimchiNapa cabbage salted, then rubbed with a paste of chilli flakes, garlic, ginger and salted seafood, and left to ferment.Be its first cook →KoreanGogi guksuThick wheat noodles in a rich, cloudy pork-bone broth, under thick slices of boiled pork — Jeju's noodle soup, once made for feasts.Be its first cook →
KoreanKimchiNapa cabbage salted, then rubbed with a paste of chilli flakes, garlic, ginger and salted seafood, and left to ferment.Be its first cook →KoreanGogi guksuThick wheat noodles in a rich, cloudy pork-bone broth, under thick slices of boiled pork — Jeju's noodle soup, once made for feasts.Be its first cook →That's everything for that word. The index stops when it runs out.