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Striker Chef's Mentaiko, Guanciale, and Squid Ink Pasta
The ultimate appetizer pasta, where the richness of fatty guanciale and the savory, salty mentaiko envelop squid ink noodles.
Striker Chef Wasabi Beurre Blanc T-Bone Steak
A T-bone steak gently confit in 75°C low-temperature oil, served with a pungent and rich wasabi butter sauce.
Striker Chef's Gamgyul Marmalade Chicken Steak
A dish of crispy pan-seared chicken thigh served with homemade special gamgyul marmalade and cream cheese.
Striker Chef's Tenderloin Steak
Classic tenderloin steak cooked crispy on the outside and juicy on the inside with just one pan, without expensive equipment.
Lee Yeon-bok's Peanut Butter Perilla Oil Noodles
A super simple summer bibim guksu that maximizes flavor by adding a spoonful of peanut butter to savory perilla oil noodles.
Raymon Kim's Original Buffalo Wings
Spicy and tangy buffalo wings that recreate authentic American style with a perfect balance of Tabasco sauce and butter
Raymon Kim's Sous-vide Ribeye Steak
Ribeye steak with tender texture and rich juiciness preserved through sous-vide, served alongside two nostalgic pasta side dishes
YOOXICMAN's Cutting Board Seasoning Tenderloin Steak
An innovative cutting board seasoning tenderloin steak that involves searing the meat first and then letting it absorb the flavors of butter and herbs on a cutting board.
Raymon Kim's Ribeye Steak & Creamed Spinach
A sophisticated party main course featuring juicy ribeye steak paired with rich, creamy spinach in a refined and elegant style
Raymon Kim's Striploin Steak
A recipe for precisely cooking two striploin steaks to each family member's preferred doneness, served with a flavorful mixed mushroom sauté.
Ttukdak Hyung's Butter Egg Curry
A smooth and rich butter egg curry made by simmering curry powder and chicken stock in a base of butter and milk.
Kim Dae-seok's Braised King Oyster Mushrooms
Fresh king oyster mushrooms sliced whole and scored with a grid pattern, then grilled in butter and simmered in a sweet-savory sauce to achieve a chewy texture similar to beef—perfect as a side dish for rice.