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Ttukdak Hyung's Yellow Croaker Jook
Sautéing yellow croaker flakes and radish in sesame oil to develop deep flavor, then simmering with mung bean sprouts and tofu for a refreshing, spicy broth.
Ttukdak Hyung's Beef and Egg Jangjorim
A savory beef and egg jangjorim made by simmering stir-fried beef and boiled eggs in a soy sauce-based marinade, with green chili for a spicy kick.
Ttukdak Hyung's Algoni Tofu Stew
A spicy, tangy stew made by simmering tender tofu with steamed cod belly and pollack roe in a fiery chili seasoning.
Chinese Cuisine Witch's Jjolmyeon Sundubu
A Chinese-style jjolmyeon sundubu made by stir-frying pork and vegetables in a doubanjiang invincible sauce, then adding chewy noodles, meringue, and cheese.
Ttukdak Hyung's Jajang Egg Stew
A hearty side dish made by simmering boiled eggs, pork, cabbage, and onions in jajang powder and soy sauce, perfect for a satisfying rice meal.
Ttukdak Hyung's Squid Jjamppong Homemade Noodles
A spicy squid jjamppong with homemade noodles, simmered with fresh vegetables like squid and cabbage in a fiery chili seasoning.
Ttukdak Hyung's Zucchini Stew
A zucchini stew simmered with carrots and green chili peppers in spicy gochugaru seasoning, delivering a refreshing and tangy broth.
Ttukdak Hyung's Grill House Side Dish
A spicy, savory side dish made by mixing anchovy sauce with green and red chili peppers to stimulate the appetite.
Ttukdak Hyung's Bone Jjamppong
An ultimate meat jjamppong featuring rich pork spine broth, stir-fried fresh seafood and vegetables with a smoky flavor, generously topped with meat.
Striker Chef's Butter Lettuce Stir-fried Baby Octopus
A unique dish featuring spicy and flavorful stir-fried seasonal baby octopus served with crisp lettuce sautéed in butter.
Striker Chef's Chickpea Doenjang Jjigae
A healthy doenjang jjigae packed with satisfying boiled chickpeas instead of rice, meant to be eaten with a spoon.
Striker Chef's Thai Dressing Sirloin Steak
Crispy seared sirloin steak served with a sweet, sour, and spicy Thai-style persimmon dressing.