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Seonkyoung Longest's Pork Belly Pad Krapow
A Thai-style basil stir-fry where crispy pan-fried pork belly meets a savory, sweet, and spicy sauce with fragrant basil.
Seonkyoung Longest Vegan Egg Fried Rice
A plant-based fried rice made by mashing tofu with turmeric and smoked paprika powder to mimic egg flavor, then stir-frying with vegetables.
Seonkyoung Longest's Garlic Stir-Fried Bok Choy
A vegan vegetable stir-fry that highlights crisp texture and savory depth by quickly stir-frying bok choy over high heat in oil infused with sliced garlic.
Seonkyoung Longest Teriyaki Steak
A thick ribeye steak pan-seared and finished with a sweet and savory teriyaki sauce reduced in the pan.
Seonkyoung Longest's Bibim Burger
A homemade fusion burger combining bulgogi-marinated patties, seasoned vegetable namul, a fried egg, and gochujang sauce on a brioche bun.
Seonkyoung Longest's Filipino Chicken Adobo
A Filipino-style braised chicken marinated overnight in soy sauce, rice vinegar, garlic, and bay leaves, then roasted until crispy in the oven.
Kim Ho-yoon's Grilled Spanish Mackerel
A superb grilled Spanish mackerel, cooked slowly over low heat while basting with oil for a crispy exterior and moist interior, served with a lemon soy sauce.
Shin Dong-min's Fresh Salmon Ochazuke
Ochazuke made by pouring a clean dashi broth, gently steeped with kelp and katsuobushi, over rice topped with fresh salmon, shiso, and sesame seeds.
Kim Dae-seok's Yellow Bird Clam Shabu-Shabu
A summer shabu-shabu where yellow bird clams are briefly blanched for 15–20 seconds in a kelp, soup soy sauce, and doenjang broth, then served with vegetables and prepared sauces.
Jung Ho-gyun's Bibim Son Kalguksu
A special bibim kalguksu featuring hand-cut noodles made with soybean powder dough, a spicy sauce enriched with mashed potato, and crispy fried Korean fish cake (eomuk) on top.
Ttukdak Hyung's Restaurant-Style Yukgaejang
A deep, spicy yukgaejang made by stir-frying beef and vegetables in beef fat, then simmering them in beef bone broth.
Ttukdak Hyung's Uni Jjajang
Uni jjajang with a soft texture, made by stir-frying ground pork, onion, and zucchini in chunjang sauce