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School Chef's Ogolgye Stir-fried Chicken
A recipe for Ogolgye stir-fried chicken from the School Chef that captivated Michelin-star chefs during the blind mission of Culinary Class Wars.
Okjubu's Cucumber Water Kimchi
A simple and refreshing cucumber water kimchi with a crisp texture and清爽, clean broth flavor.
Ttukdak Hyung's Famous Restaurant-Style Spicy Braised Pork Back Ribs
A special dish of tender, steamed spicy pork back ribs served with crunchy soybean sprouts and savory napa cabbage buckwheat pancakes, just like the famous restaurant with long waiting lines.
Lee Yeon-bok's Mala Pork and Potato Braise
A trendy braised potato dish featuring thick pork and fluffy potatoes simmered in a spicy and numbing mala xiang guo sauce until the broth is reduced.
Kang Leo's Tomato Natto Kimchi Jjigae
Chef Kang Leo's special Tomato Natto Kimchi Jjigae recipe that brings out deep umami even with fresh kimchi.
Kang Leo's Ganchi Bongchobap
A special bongchobap made by marinating fresh filleted ganchi in sweet-and-sour sauce, then grilling with a torch to impart a smoky aroma
Okjubu's Pork Belly and Water Dropwort Fried Rice
A delicious bowl of fried rice seasoned with a spicy-sweet homemade sauce, stir-fried in savory pork belly fat and fragrant water dropwort
Baek Jong-won's Biji Jjigae
A hearty stew made by stir-frying aged kimchi in rich pork fat, then adding soybean curd for a thick and savory finish, perfect for mixing with rice.
Okjubu's Gyu-dol Egg Rice Bowl
A quick and easy Japanese-style rice bowl featuring tender egg custard and juicy beef, ready in minutes.
Lee Yeon-bok's Tofu Egg Jeon
A healthy and light jeon dish that uses tofu and eggs to reduce oil and pack in protein.
Lee Yeon-bok's Bajirak Dosakmyeon
A Chinese-style noodle dish combining the refreshing broth of plump, in-season manila clams with chewy dosakmyeon noodles.
Lee Yeon-bok's Gamja-chae Muchim
A Chinese-style gamja-chae muchim that highlights the crunchy texture with a sweet, sour, and spicy seasoning.