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Lee Hye-jung's Braised Kkwarigochu and Thinly Sliced Beef Brisket (Chadolbagi)
A quick braised side dish of crunchy kkwarigochu and savory thinly sliced beef brisket (chadolbagi), coated in a garlic-infused soy sauce glaze
Lee Hye-jung's Asparagus Kimchi
A unique, refreshing kimchi made by briefly blanching asparagus in boiling salted water to enhance its crunch, then tossing it with a savory fermented seafood seasoning.
Lee Hye-jung's Squid and Korean Wild Chive Pancake
A savory spring pancake that stays chewy even when cooled, made by mixing Korean wild chives and squid with Jerusalem artichoke starch.
Lee Hye-jung's Seasoned Seaweed and Korean Wild Chives
A side dish of seaweed cleaned with flour and a hot water shower to remove any fishy smell, then tossed with Korean wild chives and a sweet-and-sour sauce.
Lee Hye-jung's Braised Half-Dried Pollock (Kodari-jorim)
A sweet and savory winter side dish made by simmering boiled radish and half-dried pollock in soy sauce until the liquid is almost completely reduced.
Lee Jae-hoon's Torched Watermelon Scallop Salad
A sensational salad featuring watermelon torched with sugar, paired with blanched scallops, mascarpone cheese, and balsamic dressing.
Lee Jae-hoon's Lobster Gratin
A luxurious gratin featuring rich fresh cream, sautéed mushrooms, and lobster meat topped with mozzarella cheese for a creamy and tender dish.
Lee Jae-hoon's Feta Cheese Basil Pesto Pasta
Pasta elevated with roasted feta cheese, ricotta cheese, cherry tomatoes, and fresh basil pesto for enhanced flavor
Lee Jae-hoon's Cacio e Pepe
An authentic Italian pasta that creates rich umami and flavor using only cheese and whole peppercorns
Lee Jae-hoon's Lemon Anchovy Pasta
An Italian-style pasta that harmonizes the deep umami of anchovies with the refreshing brightness of lemon.
Ttukdak Hyung's Microwave Cream Pasta
A quick and spicy cream pasta made by microwaving pasta, onion, bacon, and green chili with milk and heavy cream.
Ttukdak Hyung's Geotjeori Seasoning Sauce
A seasoning made by blending apple, pear, garlic, and fermented anchovy sauce, then tossed with fresh vegetables like napa cabbage heart and scallions for an instant geotjeori.