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Yeo Kyung-ok's Cantonese-Style Steamed Scallops
A refined Chinese seafood dish featuring steamed scallops topped with hot oil infused with green onions and ginger, served with a sweet-savory soy sauce. A luxurious take on a simple yet flavorful scallop preparation.
Yeo Kyung-ok's Spicy Chomyeon
A unique Chinese-style noodle dish where fresh noodles are pan-fried on both sides until crispy and chewy, then topped with a spicy seafood oyster sauce.
IronBagMan's Hoigwa-yuk
A Chinese-style spicy stir-fried pork that maximizes a crispy-outside, moist-inside texture by dipping deep-fried pork belly in ice water.
Fabri's Beef Japchae
Italian chef Fabri presents a traditional Korean-style japchae packed with beef and a variety of vegetables.
Ttukdak Hyung's Samgyeopsal Nachos
A unique snack where thinly sliced pork belly, fried to a crisp at low temperature, is used like nacho chips and topped with fresh guacamole.
Shin Dong-min's Tsuyu Shogayaki
A sweet and savory ginger pork dish that can be perfectly made in just 15 minutes by beginners using store-bought tsuyu sauce.
Shin Dong-min's Aged Large Amberjack Sushi
Premium sushi made with large amberjack meat aged for 30 minutes to maximize chewiness and grilled fin with a smoky flavor, crafted using authentic Japanese sushi techniques.
YOOXICMAN's Dogani Tang and Su-ryuk
Traditional dogani tang and su-ryuk made with 100% beef knuckle bones, without any tendon, resulting in a rich, clear broth with no off-flavors
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.
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.