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Yoon Yi-ryeon's Stir-fried Bamboo Shoots with Perilla Seed Powder
A delicacy side dish that combines the crisp texture of seasonal bamboo shoots with plump shrimp and nutty perilla seed powder for a clean, savory flavor.
Striker Chef's Balsamic Glazed Lamb Chops
A luxurious lamb chop steak perfect for year-end home parties, served with a sweet and sour balsamic sauce.
Lee Won-il's Pork Neck Marinated Ribs
With a pressure cooker, deeply simmer vegetables to extract flavor, then marinate for 48 hours in a special soy sauce seasoning to make tender, restaurant-style pork neck ribs.
Okjubu's Water Kimchi
A clean and refreshing water kimchi that cuts through the greasiness of holiday dishes
Okjubu's Lotus Root Almond Candy
A delicious side dish made by simmering crispy fried lotus root and fragrant almonds in a sweet sauce.
Lim Sung-geun's Olgangi Jajangguk
A traditional Chungcheong-style hangover soup made by removing the bitterness from water dropwort with salt and boiling it thoroughly with the entire broth from boiled olgangi, resulting in a deep and refreshing flavor.
Jung Ho-young's Salt-Only Crab Paste
A unique traditional recipe that preserves the rich, savory flavor and jelly-like chewy texture of flower crab by aging it solely with salt—no soy sauce or chili powder.
YOOXICMAN's Adana Kebab
A large skewer kebab that recreates the authentic flavor of Turkey using hand-minced lamb shoulder, bell peppers, and exotic spices.
Aha Bujang's Dak Naejang-tang (Chicken Offal Stew)
A savory and chewy chicken offal stew, simmered down with yolk-like undeveloped eggs, fragrant perilla leaves, and a spicy seasoning.
Kim Milan's Mondeghili
Milanese-style meat fritters made by grinding well-boiled meat, mixing it with mortadella, lemon zest, and nutmeg, then frying until golden in butter for a rich flavor.
Kim Milan's Pugliese-Style Bombette
Pugliese-style pork rolls made by tightly rolling pork neck with pancetta and cheese, browning in a pan, and finishing moist in the oven
Jung Ho-gyun's Shepherd's Purse Octopus Pasta
A premium oil pasta featuring tender boiled octopus pan-fried to a crisp, accented with fragrant shepherd's purse, capers, and olives.