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Kim Dae-seok Volcano Cheese Egg Custard
A volcano-style egg custard puffed up with baking powder and a dome-shaped lid, enriched with cheese
Yoon Yi-ryeon's Mini Skewered Pancakes
Mini skewered pancakes made easily by binding julienned ingredients with starch and egg wash instead of skewering them on toothpicks, then pan-frying until golden.
Jung Ji-sun's Yangpi Cold Noodles
A spicy, tangy, and pungent Chinese-style yangpi cold noodles that pairs perfectly with sorghum liquor
Aha Bujang's Donggeurangttaeng
Handmade donggeurangttaeng pan-fried to a golden brown with a golden-ratio soy sauce seasoning and a starch coating that locks in the juices.
Aha Bujang's Carrot Gisame Sauce
A versatile Japanese-style salad dressing made by blending carrot, onion, and apple with soy sauce, vinegar, and clear lemon-lime soda
Ttukdak Hyung's Pilaf
A fluffy pilaf made by stir-frying chicken thigh with carrot and zucchini in a soy sauce seasoning, finished with buttery richness.
Aha Bujang's Classic Janchi Guksu
A classic janchi guksu made with a rich broth brewed from anchovies, dried shrimp, and shiitake mushrooms, topped with four sautéed garnishes.
Kim Milan's Neapolitan White Ragù Pasta
A traditional Neapolitan white ragù pasta that maximizes sweetness and beef savoriness by using plenty of onions without tomatoes.
Seonkyoung Longest Vegan Jjamppong
A spicy vegan jjamppong with mushrooms, konjac, and fried tofu in a kelp broth, infused with scallion-garlic oil and smoked paprika for a deep, smoky heat.
Ttukdak Hyung's Ddeongboshah
A crispy fried snack made by mixing shrimp, scallions, and green chili with tempura flour and butter, stuffing it into fish cake, then deep-frying until golden.
Seonkyoung Longest's Bulgogi Banh Mi
A sandwich generously filled with sweet and savory Korean-style bulgogi, tangy radish and carrot pickles, and fresh vegetables in a baguette.
Kim Ho-yoon's Tomato Curry
A deep, hearty tomato curry made with thinly sliced beef short plate, stir-fried cabbage, and peanut butter.