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Yoon Yi-ryeon's yeoreummu dongchimi
A clean and refreshing summer nabak dongchimi made by salting summer radish until crunchy, then pouring a clean and cool broth mixed with pear and radish juice.
Ttukdak Hyung's Oyster Cutlet
Oyster cutlet with a crispy fried coating and a moist, juicy interior, made by coating plump oysters in flour and breadcrumbs and frying until golden.
Choi Kang-rok's Mita Udon
Authentic Sanuki-style udon with thick, chewy noodles made only with flour, water, and salt, served with a deep broth made from anglerfish.
Raymon Kim's Veal French Rack Steak
A premium steak featuring tender veal French rack, perfectly grilled and served with a rich Gouda cheese sauce and a savory mini cabbage and bacon sauté.
Aha Bujang's Homemade Indian Naan
Chewy homemade Indian naan made by kneading a flour and cream dough and pan-frying it without yeast
Kim Milan's Onion Tarte Tatin
A Western-style onion tart that combines oven-roasted sweet onions with crispy puff pastry for a sweet and savory flavor
Kim Milan's Peach Herb Tart
A tart with caramel peaches, Greek yogurt cream, and fresh herbs on a reduced-butter and sugar pâte brisée
Kim Milan's Papalina Fettuccine
A classic pasta created for the Pope, this special carbonara variation harmonizes the savory depth of prosciutto, the sweetness of onion, and the creaminess of egg and cheese.
Seonkyoung Longest's Kabocha Chocolate Cake
A dense and fudgy homemade dessert made with steamed kabocha and dark chocolate, without butter
Kim Ho-yoon's Butter Sage Pasta
A butter pasta featuring the rich flavor of fermented butter and aromatic sage herb, made with fresh handmade noodles.
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.
Maeil Matna Custard Roll Cake
A roll cake made by spreading thin pan-fried batter and filling it generously with soft custard cream, rolled up without an oven.