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Ttukdak Hyung's Kimjang Kimchi
A deep-flavored kimchi made by mixing seasoned paste of garlic, ginger, and gochugaru into salted napa cabbage and fermenting it for a month.
Ttukdak Hyung's Injeolmi Toast
A sweet and satisfying injeolmi toast made by layering chewy glutinous rice injeolmi with fragrant soybean powder and sweetened condensed milk on buttered bread.
Ttukdak Hyung's Chicken Stock
A versatile chicken stock made by simmering chicken, chicken feet, and vegetables for a long time to create a deep, rich flavor.
Ttukdak Hyung's Spicy Red Jjajangmyeon
A fiery, spicy red jjajangmyeon made by stir-frying pork belly, onion, and cabbage in a bold chili seasoning, then tossing with Chinese-style noodles.
Yoon Yi-ryeon's Donggeurangttaeng
Donggeurangttaeng made without egg wash, using squid and shiitake mushrooms to enhance umami and texture. Pan-fried to a moist finish with the golden ratio of pork and tofu.
Yoon Yi-ryeon's Agujjim
A restaurant-style agujjim made with winter-fresh monkfish, sea squirts, and soybean sprouts, delivering deep flavor without excessive sweetness.
Sung Si-kyung's Nikujaga (Japanese-style Braised Beef and Potatoes)
A Japanese braised dish where beef and potatoes are simmered in a sweet and savory soy sauce seasoning, finished with butter for extra richness.
Sung Si-kyung's Grilled Pork Back Ribs
Pork back ribs coated in a special marinade and starch powder, then baked in an oven or air fryer until crispy outside and moist inside, without soaking to remove blood.
Sung Si-kyung's Bacon Mashed Potato Steak
Steak served with creamy mashed potatoes mixed with crispy fried bacon and a sweet grape juice reduction sauce
Sung Si-kyung's Spiced Beef Curry
A deep, savory beef curry made with brisket and exotic spices, perfect for entertaining guests.
Yoon Yi-ryeon's Perilla Leaf Jeon
A fragrant perilla leaf jeon made by wrapping a mashed tofu and equal-parts pork and beef filling in perilla leaves and pan-frying them
Sung Si Kyung's Jjolmyeon Sundubu
A unique, trending stew featuring soft sundubu and chewy jjolmyeon noodles simmered in a spicy chili oil base with stir-fried beef and scallion-infused oil