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Jung Ho-gyun's Seasoned Gondre Namul
Gondre namul boiled with sugar for tenderness and seasoned with perilla oil and soup soy sauce for a nutty flavor
Jung Ho-gyun's Seafood Doenjang Tomato Pasta
A hangover-curing pasta simmered with doenjang, vegetables, and seafood in a store-bought tomato sauce for a refreshing and rich flavor
Lee Hye-jung's Christmas Tree Salad
A year-end party salad with blanched broccoli and shrimp stacked into a tree shape, served with a homemade relish mayo sauce.
Lee Hye-jung's Tomato Jangajji
A unique jangajji made by curing sliced tomatoes in sugar, drying them, then tossing with cheongyang chili pepper and starch syrup for a chewy texture.
Lee Jae-hoon's Lobster Salad
A fresh lobster salad that whets the appetite with sweet and tangy orange, lemon, and balsamic glaze
Lee Jae-hoon's Olive Flounder Ceviche
A South American-style seafood salad pairing fresh olive flounder sashimi with a tangy citrus dressing and seasonal fruit
Lee Jae-hoon's Saltimbocca
An Italian beef dish made by topping thinly sliced beef with sage and prosciutto, then lightly pan-frying and serving with a butter and wine sauce.
Lee Jae-hoon's Mozzarella Pasta
A fresh Italian oil pasta with tangy tomatoes, savory mozzarella cheese, and fragrant basil
Lee Jae-hoon's Broccoli Cream Pasta
A creamy and savory pasta made by mashing well-boiled broccoli and adding bacon and cheese
Maeil Matna Sweet Pumpkin Mini Cake
A no-oven mini cake made by layering soft whipped cream and sweet pumpkin mousse on castella sheets and decorating them into character shapes
Maeil Matna Rice Paper Flower Chips
A visual flower snack made by cutting rice paper into flower shapes, connecting them with colored rice grains, and frying them until they puff up in oil.
Maeil Matna Tandoori Chicken Balls
An exotic dish of chicken balls made with ground chicken leg and cabbage, coated with a yogurt curry sauce and baked