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Striker Chef Perilla Pesto Spinach Gnocchi
Fluffy spinach gnocchi served with a Korean-style perilla pesto cream sauce, a dish bursting with herbal aromas.
Okjubu's Chicken Thigh Fritters
A unique fritter dish featuring tender chicken thigh meat finely minced and pan-fried to a crispy, savory chicken-like flavor.
Jung Ho-young's King Tonkatsu
A nostalgic, classic Gisa Restaurant-style king tonkatsu made by flattening pork loin and coating it with a crispy bread crumb crust before frying to perfection.
Raymon Kim's Original Buffalo Wings
Spicy and tangy buffalo wings that recreate authentic American style with a perfect balance of Tabasco sauce and butter
Raymon Kim's Sous-vide Ribeye Steak
Ribeye steak with tender texture and rich juiciness preserved through sous-vide, served alongside two nostalgic pasta side dishes
Raymon Kim's Ribeye Steak & Creamed Spinach
A sophisticated party main course featuring juicy ribeye steak paired with rich, creamy spinach in a refined and elegant style
This Man's Cook Vegetable Tempura Pancake
Mixing tempura flour and cold water in a 1:1 ratio to maximize the natural texture and crispiness of vegetables in this vegetable pancake.
This Man's Cook Red Bean Porridge
A legendary recipe for Dongji Red Bean Porridge, made by simmering crushed red beans to extract a rich bean broth, then cooking with glutinous rice pearl dumplings that have been dried and aged for maximum chewiness, adjusted to the desired consistency with glutinous rice flour.
Kim Dae-seok's Hijiki and Octopus Jeon
A delicious pancake made by filling a chilled ice water dough with fresh perilla seeds from the sea and chewy cuttlefish, then pan-fried to crisp perfection over medium-high heat.
Kim Dae-seok's Cabbage Steamed Egg
A hearty clay pot egg custard with finely chopped cabbage and carrot, enhanced with glutinous rice flour and shrimp paste for a smooth texture and rich umami flavor.
Kim Dae-seok's Crispy Seafood Pancake
A crispy seafood pancake made with curry powder, potato starch, and an ice water batter that eliminates fishy odors and achieves a deep-fried texture.
Kim Dae-seok's Perilla Seed Stuffed Chili
Using a mix of rice flour and perilla seed flour instead of wheat flour to enhance richness and chewiness, creating a premium version of stuffed chili peppers