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Lee Yeon-bok's Chinese-Style Braised Chicken Huangmenji
Tender chicken thigh meat is pan-fried until golden brown, then gently simmered in a sauce made with Chinese soybean paste (hwangdujang) to create a Chinese-style braised chicken.
Lee Yeon-bok's Pork Belly Pyeonyuk Cold Salad
A premium Taiwanese-style cold dish featuring tender boiled pork belly thinly sliced, served with crunchy cucumbers and a sweet and sour garlic soy sauce.
Kang Leo Carbonara
A traditional Italian carbonara recipe made with a creamy, custard-like sauce using gently poached egg yolks and the rich flavor of guanciale.
Lee Yeon-bok's Dubu Gyeran Jeongol
A savory and warm hot pot made by simmering pan-fried tofu and eggs with tender pork and napa cabbage.
Okjubu's Meat Jangkalguksu
A rich and thick jangkalguksu with a deep flavor made by stir-frying pork and gochujang, enhanced with ramen seasoning for umami depth.
Okjubu's Grouper Steak
A luxurious fish steak dish featuring the rich aroma of olive oil and butter, enhanced with fragrant chives, perfect for a high-end restaurant-style meal.
Choi Kang-rok's Jolmuk Tangsuyuk
Chef Choi Kang-rok's appetizer-style tangsuyuk, which maximizes flavor by quickly simmering tender pork belly and lightly blanched vegetables in a refreshing black vinegar sauce.
Choi Kang-rok's Meat Donburi and Sushi Hybrid
A dish enjoyed as both donburi and pressed sushi, featuring rice flavored with balsamic vinegar and shiokonbu, topped with beef grilled in a special sambal tare sauce and fluffy egg soboro.
Okjubu's Shin Ramen Tonkatsu Ramen
This dish recreates the rich, savory flavor of Japanese tonkotsu ramen using Shin Ramen, mayonnaise, and egg yolk, topped with crispy tonkatsu.
Okjubu's Easy Beef Short Rib Stew
A simple home-style recipe for beef short rib stew, simmered slowly and served with a tangy-sweet perilla and chives side dish.
Okjubu's Lotus Root Almond Candy
An unusual side dish with crispy fried lotus root and fragrant almonds coated in sweet-savory sauce
Okjubu's Cucumber Kimchi
Refreshing and spicy cucumber kimchi that retains its crisp texture until the last bite, blanched briefly in boiling salted water.