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Yoon Yi-ryeon's Butterbur Kimchi
Butterbur kimchi that is briefly blanched instead of salted to preserve a crisp texture, with a sweet and spicy seasoning that wraps up the bitter flavor.
Aha Bujang's Exotic Stir-Fried Clams
A Japanese-style pub stir-fried clam dish with an exotic twist, featuring a doubanjiang and oyster sauce base layered with Sichuan pepper powder, lime juice, minari, and butter.
Kim Milan's Sea Bream Crust Grill
A fine-dining fish dish where sea bream fillet is moistly cooked using low-temperature butter arroser and topped with a crispy bread crust for texture.
Jung Ho-gyun's Scrambled Egg Peanut Butter Hot Dog
A recipe that maximizes savory richness by topping a hot dog generously spread with rich peanut butter with ultra-quick, softly cooked scrambled eggs.
Maeil Matna Walnut Glutinous Rice Cake Grill
A chewy glutinous rice cake grilled in a pan with steam, filled with sweet sweet potato filling and crunchy walnuts, made from glutinous rice flour dough
Seonkyoung Longest Lemongrass Garlic Lobster Stir-Fried Noodles
A superb noodle dish featuring lobster roasted in aromatic butter served with butter-tossed egg noodles.
Seonkyoung Longest's Lemongrass Caramel Pork Meatballs
Pork meatballs made with lemongrass, shallots, and Thai chilies, coated in a sauce made with sugar caramel, butter, and fish sauce
Ttukdak Hyung's Knafeh
A traditional Middle Eastern dessert with crispy kadaif noodles, generously filled with savory mozzarella cheese, and topped with sweet syrup and pistachio powder.
Jung Ho-young's Crab Meat Cream Croquettes
Japanese-style homemade croquettes with a rich, savory white cream sauce generously mixed with crab sticks, crispy on the outside and moist and tender on the inside.
Shin Dong-min's Mussel and Clam Jajang Stir-Fry
A dish featuring baked mussels and clams coated in flour, stir-fried with a custom jajang sauce and malayu for a Chinese-style flavor profile.
Yoon Yi-ryeon's Braised Meowi Stalks (Korean Butterbur, Petasites japonicus)
Seasonal meowi stalks (Korean butterbur, Petasites japonicus) boiled in salted water, peeled, then simmered in oil and soy sauce until glossy and tender—a chewy, savory rice thief of a side dish.
Kim Milan's Lasagna alla Bolognese
An authentic Italian lasagna alla Bolognese recipe, layering béchamel sauce, fresh spinach pasta sheets, and ragù sauce.