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Maeil Matna No-Knead Garlic Focaccia
A fluffy and chewy roasted whole garlic focaccia made without kneading, using folding and cold fermentation
Maeil Matna Seasoned Potato Pancake
A crispy and chewy seasoned potato pancake made by mixing potatoes, seasonings, and starch in a plastic bag, then stacking and pan-frying them.
Ttukdak Hyung's Air Fryer Steak
A reverse-seared steak cooked perfectly rare in a 90°C low-temperature air fryer, then seared in a pan, served with creamy mashed potatoes and creamy spinach for a complete meal.
Ttukdak Hyung's Scallop Pasta
An oil-based pasta where olive oil is infused with garlic and peperoncino, and the scallop steaming liquid is used as broth to maximize savory flavor.
Striker Chef's Eel and Perilla Oil Pasta
A nourishing pasta dish featuring perfectly de-odorized grilled eel, complemented by the nutty flavors of ginger and perilla oil.
Striker Chef's Lobster Tail Confit Salad
Lobster tails gently cooked in low-temperature oil to maximize their plumpness, served with a tangy and spicy lime dressing over a mango salad.
Striker Chef's Scrambled Egg Pasta
A unique specialty recipe featuring pasta coated with the flavor of thick bacon and the richness of whole pepper, topped with pudding-like, silky, and soft scrambled eggs.
Striker Chef Perilla Pesto Spinach Gnocchi
Fluffy spinach gnocchi served with a Korean-style perilla pesto cream sauce, a dish bursting with herbal aromas.
Striker Chef Bisque Shrimp Pasta
A classic bisque-flavored pasta made by pressing shrimp heads to extract the rich, oceanic flavor.
Striker Chef's Shrimp with Lime Butter Sauce
A luxurious shrimp dish where the tangy and fragrant lime juice harmonizes with a rich and creamy butter sauce, perfect for soaking up with crusty bread.
Striker Chef Avocado Egg Mayo Shrimp Open Sandwich
A high-end sandwich topped with creamy avocado egg mayo and gently cooked shrimp over a sweet and smooth garlic confit spread.
Striker Chef's Jjajangmyeon Ramen Steak
A fine-dining style jjajang dish where ramen is steamed and grilled like a steak, coated with the rich flavors of French 'arroser' technique.