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Ttukdak Hyung's Spicy Braised Beef Tendon and Shank
Chewy beef tendon and beef shank are boiled with doenjang and bay leaves to remove any off-flavors, then braised in a gochugaru seasoning for a spicy, savory dish.
Ttukdak Hyung's Banquet Kalguksu
A hearty banquet kalguksu with thin wheat noodles, kimchi, carrot, zucchini, and various toppings served in a dried anchovy broth
Ttukdak Hyung's Buta no Kakuni
A Japanese-style braised whole pork belly with a sweet and salty sauce, this dish melts in your mouth with the deep umami of bonito broth and the spiciness of Korean chili peppers.
YOOXICMAN's Super Crispy Pork Belly
A fail-proof crispy whole pork belly with a cracker-like crust, achieved by gently cooking in the oven or air fryer first, then quickly frying just the skin in rendered pork fat.
Baek Jong-won's Buckwheat Noodles
Baek Jong-won's premium buckwheat noodle soup, maximized in flavor with grilled green onions and onions, and deepened with katsuobushi.
Lee Yeon-bok's Chili Shrimp
Popular Chinese-style dish featuring shrimp coated in a crispy, chewy custom batter and tossed in a spicy-sweet chili sauce
Raymon Kim's Whole Ribeye Steak
A professional technique using two thick skillets stacked together to maximize heat efficiency, achieving a juicy, evenly cooked steak without an oven.
Kim Dae-seok's Gomtang
Recreating the deep, rich broth of a renowned restaurant by quickly removing blood residue with sugar water and preventing potato breakdown with salt water.
Kim Dae-seok's Pork Kimchi Jjigae
An kimchi jjigae with rich, savory depth achieved by sautéing pork shoulder fat and minced onion together for a deep, umami-packed flavor.
Lee Won-il's Perilla Leaf Chimmichuri Pot Steak
Pot steak with a Korean twist using fragrant perilla leaves in chimmichuri sauce, featuring a crispy exterior and tender interior
Lee Yeon-bok's Special Teriyaki Chops Steak
A Chinese-style chops steak with juicy, tender texture and intense umami flavor, enhanced by a homemade teriyaki sauce
Ttukdak Hyung's Grilled Marinated Pork Neck
Pork neck coated with glutinous rice flour and pan-fried until crispy, then tossed in a sweet and spicy sauce made with ketchup, gochujang, and Jin-ganjang, served with shredded scallion salad.