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Ttukdak Hyung's Butter Garlic Egg Pasta
A unique cacio e pepe-style oil pasta where savory garlic butter egg oil coats boiled pasta noodles, generously tossed with Parmigiano-Reggiano cheese and whole black pepper.
Seungwoo Dad's Clam Dashida Vongole Pasta
A vongole pasta that achieves a deep and rich seafood broth flavor comparable to authentic Italian restaurants, made with fresh clams and a pinch of clam dashida.
Ttukdak Hyung's Air Fryer Tteok-kkochi
Enjoy soft and crispy rice cakes coated in a sweet and spicy sauce, made effortlessly in an air fryer without the hassle of skewering.
Ttukdak Hyung's Traditional Yukgaejang
A rich and savory traditional yukgaejang with deep broth from stir-frying green onions and gochugaru in beef fat rendered from brisket, replicating the flavor of famous restaurants.
Ttukdak Hyung's Chadol Yangji Clear Gomtang
A cost-effective dish where brisket point (chadol yangji) is boiled until tender, producing a rich and clear broth, served with glass noodles or thin noodles and garnishes.
Ttukdak Hyung's Chinese-Style Egg Soup
A soft egg soup with the signature cloud-like texture of Chinese restaurants, made with an anchovy sauce and mirin base and strained egg mixture.
Ttukdak Hyung's Apdarisal Yangnyeom Dwaeji Galbi
Thinly sliced pork shoulder for bulgogi marinated in a blended sauce of pear and various soy-based seasonings, aged overnight, then grilled for a cost-effective version of seasoned galbi.
Ttukdak Hyung's Chop Steak
A super simple chop steak made by stir-frying beef chuck roll and whole garlic in butter, then quickly reducing a mix of three sauces.
Striker Chef's Dan-saeu Roll
A premium roll filled with succulent fresh sweet shrimp meat and a garlicky soft-boiled egg mayonnaise sauce, sandwiched between a toasted bun brushed with fragrant shrimp oil.
Baek Jong-won's Peanut Butter Bibimmyeon
A super simple, exotic bibimmyeon made by mixing leftover peanut butter with soy sauce, vinegar, and sugar in a blender, then tossing with cold ramen noodles.
School Chef's Doenjang Jjigae
A clean doenjang jjigae that removes bitterness by first stir-frying the doenjang in sesame oil, maximizing the savory and nutty flavor.
Yeo Kyung-rae's Qin Shi Huang Jajangmyeon
A modern take on traditional jajangmyeon with a savory, not overly salty flavor and deep umami richness