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Lee Hye-jung's Cast-Iron Pot Soybean Sprout Rice
A nourishing soybean sprout rice made by layering sesame oil–toasted rice with seasoned stir-fried beef, chestnuts, soybean sprouts, and shrimp, then steaming to perfection.
Lee Hye-jung's Braised Saury with Eolgari Cabbage
A rice-stealing braise of plump saury and blanched eolgari cabbage simmered down in a savory doenjang sauce
Ttukdak Hyung's Duck and Burdock Stir-Fry
A hearty duck and burdock stir-fry seasoned with a spicy-sweet sauce made from duck meat and burdock root.
Lee Jae-hoon's Roast Chicken
A Spanish-style roast chicken stuffed with chorizo and chickpea stuffing, roasted at high heat for crispiness and rich flavor
Lee Jae-hoon's Gorgonzola Hanwoo Sirloin Risotto
A deep and rich Gorgonzola Hanwoo sirloin risotto made with the mantecare technique using butter and cheese, without milk or cream.
Ttukdak Hyung's Butter Garlic Shrimp
Red shrimp coated in flour and fried, then quickly stir-fried with butter and garlic for a springy texture.
Ttukdak Hyung's Dongpa Chicken
Chicken braised in Jin-ganjang, Haeseon-ganjang, star anise, and other spices until tender, served with a creamy mashed potato sauce
Ttukdak Hyung's Braised Cod Cheeks
Golden-fried cod cheeks generously topped with soybean sprouts, iri, and a seafood mix stir-fried in a spicy sauce for a hearty braised cod cheek dish.
Ttukdak Hyung's Braised Short Ribs
Cubed bone-in short rib meat, carrots, and shiitake mushrooms simmered in a spicy chili seasoning for a piquant braised short rib dish.
Ttukdak Hyung's Salt LA Galbi
Salt LA galbi marinated and grilled with grated pear, garlic, and green onion for a savory, rich flavor.
Ttukdak Hyung's Flat Iron Steak
A tender flat iron steak prepared by removing the central tendon from the top blade, served with a creamy peppercorn sauce.
Yoon Joomo's Miduduk Monkfish Suyuk
A light seafood suyuk featuring monkfish, innards, miduduk, and vegetables blanched in order in water subtly scented with doenjang, then arranged generously on a platter.