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Lee Yeon-bok's Beef Jeon
A remarkable union of tender, juicy beef jeon and a refreshing wine sauce, achieved by locking in moisture with starch and egg whites
Yeo Kyung-rae's Crispy-Outside, Juicy-Inside Menboshah
A traditional Chinese-style menboshah by Chef Yeo Kyung-rae, featuring a crispy exterior and a juicy shrimp filling.
Yeo Kyung-rae's Wheat Pancakes with Two Chinese-Style Stir-Fries
A delicious dish featuring soft scrambled eggs and spicy green pepper stir-fry wrapped in thin, fragrant wheat pancakes brushed with sesame oil.
Park Eun-young's Yurin-gi
A delicious dish featuring chicken that is double-fried for an intense crunch, served with a sweet and sour chili soy sauce.
Lim Sung-geun's Yellow Croaker Soup
An ultra-simple yellow croaker hangover soup that delivers a rich, creamy broth like beef bone soup, even when cooked with plain water
Yeo Kyung-ok's Crab Meat Flavor Soup
A delicate and luxurious Chinese-style crab meat-flavored soup made in just minutes using crab stick, enoki mushrooms, and egg whites.
Solo Cooking God's Doubanjiang Potato Egg Sandwich
A savory explosion sandwich with a soft potato-egg salad elevated by the spicy, salty depth of Chinese doubanjiang paste.
Jung Ho-young's Katsu Sandwich
A Japanese-style katsu sandwich featuring crispy fried pork loin, sweet and tangy homemade sauce, and cheese for a satisfying meal.
Jung Ho-young's Eel Rice Bowl
A traditional nourishing rice bowl featuring eel that melts in your mouth, prepared by removing fishy odor with boiling water and steaming thoroughly, then coated in a sweet-savory homemade sauce.
Hwang Jin-sun's Chinese-style Cold Udon
A hangover-curing cold udon with a savory broth made from chicken powder, chilled and served with chewy udon noodles.
Fabri's Beef Japchae
Italian chef Fabri presents a traditional Korean-style japchae packed with beef and a variety of vegetables.
Shin Dong-min Spring Vegetable Pea Sauce Salad
A refined Japanese-style salad featuring matured spring vegetables paired with a rich, nutty pea sauce made by grinding peas and roasted scallions in katsuobushi stock.