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Raymon Kim's Homemade Mushroom Soup
A rich and deeply flavorful authentic mushroom soup made by thoroughly sautéing a variety of fresh mushrooms and onions in butter, then blending them to a smooth consistency.
Raymon Kim's Whole Pork Belly Steamed with Orange Juice
A tender, pressure-cooked whole pork belly infused with the refreshing sweetness of orange juice and black sugar, deeply penetrating to the core.
Raymon Kim's Pulled Pork
American-style BBQ pulled pork, slow-cooked in a pot without an oven until tender enough to shred along the grain
Seungwoo Dad's Braised Pork Belly in Soy Sauce
A Chinese-style braised pork belly dish with a deep color from caramelized sugar and enhanced flavor from spices, resulting in a tender braise.
Aha Bujang's Vietnamese Spring Rolls
Korean-style Vietnamese spring rolls with fresh vegetables and sausage wrapped in rice paper, served with a fish sauce made from fermented sand lance sauce, Tabasco, and cilantro.
Aha Bujang's Garlic Chicken Pasta
A standout chicken dish where chicken is seasoned with fermented sand lance sauce and chicken stock, pan-fried until crispy, then stir-fried with garlicky pasta.
Aha Bujang's Soybean Sprout Bibimbap
A crunchy and savory bibimbap made with blanched soybean sprouts, scrambled eggs, and a soy sauce seasoning sauce
Ttukdak Hyung's Shrimp Wonton Noodle Soup
A savory shrimp wonton noodle soup made by boiling dumplings filled with shrimp and pork together with egg noodles
Aha Bujang's Guljeon (Oyster Jeon)
Oysters briefly blanched to control moisture, coated with starch and egg, then pan-fried until moist and tender
Aha Bujang's Curry Egg Sauce Steamed Flower Crab
A high-end dish in the style of pu phat phong kari, featuring steamed flower crab topped with a special sauce of butter, curry powder, egg, and oyster sauce.
Aha Bujang's Mazesoba-Style Stir-Fried Kalguksu
Rich, savory stir-fried kalguksu mixed mazesoba-style with minced pork, garlic oil, scallions, and egg yolk
Ttukdak Hyung's Myeongran Bijijjagwi
A spicy, savory stew made by stir-frying gochugaru and simmering tofu, myeongran, and zucchini until just right, delivering a bold, tangy flavor.