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Jung Ho-young's Black Sea Bream Head Stew
A premium fish dish featuring rich winter delicacy, black sea bream head braised in a sweet and savory Japanese-style soy sauce
Chinese Cuisine Witch's Yangnyeom Gejang
This is a spicy and sweet yangnyeom gejang made by trimming seasonal blue crabs, seasoning with salt, and then mixing them with various vegetables and a seasoning sauce.
Yoon Yi-ryeon's Cucumber Perilla Seed Muchim
Thinly sliced cucumbers are lightly salted to achieve a crisp texture, then tossed with nutty perilla seed powder and sesame salt for a delicate, savory muchim.
Yoon Yi-ryeon's Bakguk
A light and refreshing soup made by thinly slicing calabash, lightly stir-frying it in sesame oil, and simmering with clams.
Seonkyoung Longest's Beef Pancit Bites
Crispy fried rice noodle nest cups topped with stir-fried beef and vegetables, enjoyed as a one-bite finger food
Ttukdak Hyung's Uni Ikura Don
A premium rice bowl topped with salmon roe lightly cured in a savory homemade soy sauce and sea urchin brimming with nuttiness from perilla oil.
Striker Chef's Crispy Bossam Nacho Fry
A fusion beer snack featuring leftover boiled pork fried crispy like bacon, served with a tangy fruit salsa and nacho chips.
Lee Yeon-bok's Braised Baby Broccoli
Crunchy baby broccoli braised in savory Chinese-style oyster sauce, topped with crispy garlic flakes—a healthy side dish.
Okjubu's Burdock Stick Chicken Flavor
An innovative delicacy featuring crispy outer layer and tender inner texture of burdock fritters, coated in a spicy-sweet homemade chicken-style sauce
Ttukdak Hyung's Agedashi Tofu
A Japanese-style deep-fried tofu dish made by coating water-drained silken tofu with starch powder, frying until crispy, and serving with a homemade katsuobushi tare sauce packed with umami.
Hwang Jin-sun's Shanla Tang
Authentic Chinese-style Shanla Tang featuring abundant shrimp, oysters, and mushrooms, perfectly balancing the tangy sourness of vinegar with the spicy kick of pepper.
Ttukdak Hyung's Homemade Stir-fried Kimchi Sausage
A unique homemade sausage made by mixing spicy and tangy stir-fried kimchi into ground pork paste, then slow-baked in the oven at a low temperature.