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Hwang Jin-sun's XO Fried Rice
A Chinese-style fried rice with a spicy, richly savory premium XO sauce, stir-fried with shrimp and vegetables to bring out deep umami and smoky flavors.
Hwang Jin-sun's Garlic Sauce Eggplant
A Chinese-style eggplant dish where minced meat is stuffed into eggplant slices, fried until crispy, and served with a special garlic sauce.
Hwang Jin-sun's Seafood Corn Soup
A warm Chinese-style soup featuring canned corn puree and generous amounts of crab meat, simmered to a smooth and thick consistency.
Shin Dong-min's Authentic Busan Tteokbokki
A richly savory Busan-style rice cake tteokbokki topped with crispy, deep-fried cheese rice cake spring rolls made with mozzarella and rice cakes.
Shin Dong-min's Saba Isobe Maki
A gourmet-style appetizer made by tightly rolling pickled mackerel without rice, along with fragrant perilla leaves, fresh ginger, and green onions in seaweed, perfect for a single bite of refined flavor.
Shin Dong-min's Mapo Tofu Donburi
A deeply savory, addictive mapo tofu donburi tailored to Korean taste with gochujang and soy sauce
YOOXICMAN's Dongpa Jokbal
A tender jokbal dish simmered for three hours with a spicy-sour Sichuan-style sauce made from doubanjiang and Chinese black vinegar.
YOOXICMAN's Nagoya-Style Miso Oden
A rich, savory oden featuring Nagoya's famous hotchow miso and an abundance of meat skewers, slowly simmered to develop deep umami flavor.
Raymon Kim One-Pan Tomato Pasta
A simple, one-pan tomato pasta that cooks beef, vegetables, and pasta together in a single pan—no extra dishes to clean up.
Raymon Kim's Pepper Chicken
Hong Kong-style dish of juicy, tender chicken breast stir-fried with crisp vegetables in a tangy-sweet sauce rich with black pepper aroma
Raymon Kim's Squid Steak
A dish featuring squid gently simmered in wine and vegetables, then seared with paprika powder for a crisp texture, served with traditional Spanish Romesco sauce.
Raymon Kim's Chateaubriand French-Style Steak
A premium steak recipe featuring Chateaubriand, the most prized cut of beef tenderloin, paired with traditional French demi-glace wine sauce and homemade herb butter.