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YOOXICMAN's Lamb Ribs Sujeonggwa
A succulent, tender lamb ribs sujeonggwa that's so soft you could eat it with your gums, inspired by restaurant-quality dishes.
YOOXICMAN's Bacon Bomb (Bacon Explosion)
A bomb-like flavor experience that captures the rich essence of American-style barbecue in a bacon-wrapped roll.
Raymon Kim's Beef Short Rib Fritters
A delicious dish featuring beef short ribs, gently simmered in a pressure cooker until tender, then coated with spicy seasoning and fried to a crisp perfection.
This Man's Cook Squid Butter Grilled
Grilled dried squid infused with butter and garlic flavor, served with a spicy-sour green chili mayonnaise sauce for an excellent snack dish
Kim Dae-seok's Crown Daisy and Swiss Chard Namul
A healthy side dish made with nutrient-rich water dropwort and mugwort, harvested in autumn, blanched at staggered intervals and seasoned with savory soybean paste for a wholesome taste.
Kim Dae-seok's Purslane Side Dish
A healthy and appetizing spring and summer seasonal side dish made by briefly blanching purslane and tossing it with a savory gochujang and sesame oil dressing.
Kim Dae-seok's Garlic Chive Pickled in Soy Sauce
A nostalgic side dish made by mixing pickled garlic chives, aged in soy sauce, with gochujang and jochung for a spicy-sweet flavor with a glossy finish.
Kim Dae-seok's Seaweed Japchae Noodles
A healthy homemade noodle soup that is easy to digest, made with rice flour and potato starch dough, simmered in a broth of dried anchovies and shrimp, along with soaked seaweed.
Kim Dae-seok's Seasoned Gamtae
Winter delicacy of Seasoned Gamtae, made by gently loosening the seaweed with chopsticks without washing, preserving its oceanic aroma and rich umami flavor.
Kim Dae-seok's Creamy Salmon Steak
A Christmas-worthy salmon steak, perfectly cooked through the center, served with a zesty lemon cream sauce and garnish
Yoon Yi-ryeon's Spring Cabbage Geotjeori
A fresh spring cabbage geotjeori tossed with julienned apple and water parsley in a thick, savory seasoning, meant to be eaten right away.
Yoon Yi-ryeon's Chili Leaf Namul & Young Chili Pepper Muchim
Two autumn delicacy side dishes made by blanching chili leaves and young chili peppers, then seasoning them with fermented anchovy sauce and gochujang respectively.