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Ttukdak Hyung's Braised Tofu
A spicy braised tofu dish where tofu, pork, and cheongyang chili peppers are simmered in a spicy sauce until the liquid is reduced, delivering a sharp, peppery kick.
Ttukdak Hyung's Chadol Sujeong
Chadol beef stewed slowly in a broth with whole pepper, enhanced with a savory soy sauce seasoning
Ttukdak Hyung's Beef Bone Soup
A deep and rich beef bone soup made by simmering Korean beef leg bones and mixed bones for a long time to extract a savory flavor.
Ttukdak Hyung's Doenjang Jjigae
A spicy and deep-flavored doenjang jjigae made by simmering vegetables like zucchini, shiitake mushrooms, and enoki mushrooms in a savory doenjang seasoning.
Ttukdak Hyung's Zucchini Stew
A zucchini stew simmered with carrots and green chili peppers in spicy gochugaru seasoning, delivering a refreshing and tangy broth.
Striker Chef's Cola Lime Kkanpunggi
An exotic Chinese-style kkanpunggi with the acidity of fresh lime instead of vinegar and the crispiness and savory flavor enhanced by cola.
Striker Chef's Beef Steak Sandwich
A high-end sandwich combining steak cooked sous vide for extreme tenderness with sweet caramelized onions, spicy cheongyang peppers, and garlic butter-spread bread.
Ttukdak Hyung's Water Dropwort Pork Jowl Steak
A Korean fusion steak featuring pork jowl stuffed with water dropwort, air-fried to crispy perfection, and served with a creamy sauce made with salted fermented hairtail guts.
Ttukdak Hyung's Pyogo Wanja Gui
A dish of minced pork, bacon, and vegetables mixed with chopped shiitake stems, stuffed into shiitake caps, then coated with egg wash and breadcrumbs and grilled.
Seungwoo Dad's King Meatball Pasta
A dish of giant meatballs made with equal parts beef and pork, simmered in store-bought tomato sauce, served with pasta.
Seungwoo Dad's Oksusu Ppasu
A Chinese-style dessert made by mixing minced corn with egg yolk and frying powder, shaping into balls and deep-frying, then coating with a sweet sugar syrup and finishing with condensed milk.
Seungwoo Dad's Galbi Broth Ssalguksu
A rich rice noodle soup with caramelized galbi (short ribs) using a torch for Maillard flavor, combined with store-bought ssalguksu soup base and seafood stock pack.