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Maeil Matna Nurungji Rice Bread
A rice bread made in a frying pan without an oven, with a crispy, nutty nurungji-like crust and a plain, tender baekseolgi-like crumb.
Maeil Matna Soufflé Castella
A castella made by folding butter melted over a water bath and soft meringue into the batter, then baking in a water bath for a moist, fluffy texture
Maeil Matna Indian Bread Naan
Homemade Indian-style naan that is chewy and mild, baked in a frying pan without an oven
Maeil Matna No-Oven Margherita Pizza
A wood-fired style Margherita pizza with a crispy outside and moist inside, baked in a frying pan without an oven
Maeil Matna Yangnyeom Chicken-Flavored Chicken Skewers
Chicken skewers made by simmering pan-grilled chicken breast in a golden-ratio yangnyeom chicken sauce that whets the appetite, without deep-frying
Maeil Matna Mini Donuts
Super simple mini donuts fried golden in oil by scooping the batter with a spoon, without butter or hand kneading
Seonkyoung Longest's Street-Style Cheese Hot Dog
Korean street-style cheese hot dog made with cheese only, finished with a crisp breadcrumb coating, sugar coating, and ketchup and mustard.
Ttukdak Hyung's Rice Cooker Castella
A soft and fluffy homemade castella cake baked using the multi-steam function of an electric rice cooker, without an oven.
Ttukdak Hyung's Churros Sujeobi
A crispy and sweet unique dessert made by tearing dough into pieces like sujeobi without a piping bag and coating it with cinnamon sugar.
Ttukdak Hyung's Kimchi Pancake Gimbap
An innovative carb bomb gimbap featuring a whole crispy kimchi pancake wrapped inside, topped with savory tuna mayo, perfect for satisfying late-night cravings.
Baek Jong-won's Ball Katsu (Menchi Katsu)
Ball katsu made with a golden ratio of ground pork hind leg and fat, plus crunchy onion, fried to a crispy exterior and juicy interior — a perfect beer snack.
Okjubu's Pumpkin Wrapped Pork Belly with Cream Sauce
A dish where mini pumpkins slightly steamed in the microwave are wrapped in thin pork belly slices, coated in potato starch and tempura flour, then fried until crispy, served with a creamy sauce.