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Yoon Yi-ryeon's Yukgaejang
A traditional yukgaejang made by first stir-frying beef shank in a pressure cooker until tender, then simmering it with generous amounts of large green onion and vegetables for a deep, rich flavor.
Yoon Yi-ryeon's Summer Kkakdugi
Kkakdugi made by curing summer radish, which lacks sweetness, with New Sugar and adding yogurt for a crisp and tender texture
Yoon Yi-ryeon's Japchae That Doesn't Get Soggy
A royal-style stir-fried japchae where the glass noodles are not fully boiled but stir-fried in a pan with soy sauce seasoning, coating them so they stay chewy even after a long time.
Aha Bujang's Whole Pork Kimchi Jjim
A whole kimchi jjim that maximizes the deep flavor of meat juices and fully cooked kimchi through systematic heat control and braising
Aha Bujang's Samgyeop Jeyuk Ssambap
A restaurant-style jeyuk ssambap with thick-cut pork belly marinated in a special sauce and simmered with water to create a glossy, savory finish.
Ttukdak Hyung's Myeongju Clam Steamed with White Wine and Bolognese Pasta
A spicy, fresh-tasting steamed clam dish made by sautéing fresh myeongju clams with garlic and onions in olive oil and white wine, served alongside bolognese pasta.
Raymon Kim's Valencia-Style Meat and Vegetable Paella
A traditional Spanish dish featuring crispy, golden rice with a rich flavor, made using chicken and pork ribs instead of seafood, enhanced with fragrant saffron.
Ttukdak Hyung's Jokbal Sueot
A tender pork belly stewed with Chinese herbal decoction, ginger, whole peppercorns, and other seasonings, served with a spicy sauce
Sung Anh's Curry Egg Roll Rice Ball
A child-friendly rice ball made by rolling a thick, fluffy egg roll with a curry flavor—replacing salt—with a rich butter-soy rice, creating a moist and satisfying texture that kids enjoy.
Sung Anh's Ribeye Steak with Quinoa and Smoked Green Onion Garnish
Steak paired with a garnish that maximizes texture—perfectly seared ribeye cooked evenly using the traditional sous-vide and arosé techniques, combined with crispy toasted quinoa and smoked green onions.
Aha Bujang's Nakji Bokkeum
A restaurant-style spicy stir-fried nakji, marinated in a special fiery sauce and quickly stir-fried over high heat.
Ttukdak Hyung's Beef Tail Suyuk
A luxurious beef tail suyuk dish where the beef tail, parboiled to remove gamey odors without pre-soaking, is simmered until tender and served with a special soy sauce vegetable salad and somen noodles.