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Raymon Kim's Hong Kong-Style Pork Loin Fritters
Crispy deep-fried pork loin tenderized with baking soda, stir-fried with fragrant bell peppers and green onions using just salt and white pepper—authentic Hong Kong-style fried meat dish.
Raymon Kim's Yu Xiang Rou Si (Sichuan-Style Shredded Pork)
A special dish of stir-fried pork strips, garlic scapes, and wood ear mushrooms quickly tossed in a spicy-sour Sichuan-style sauce
Raymon Kim's Citrus Thyme Sauce Pork Loin Steak
Marinated for 10 minutes with fragrant lemon and thyme to lock in juices, then enhanced with white wine, yogurt, and zesty citrus for a refined French-style loin dish.
Raymon Kim's Empanada
A Spanish and Latin American-style meat dumpling pie made by wrapping a spicy, savory filling of ground beef seasoned with cumin and cinnamon in a flaky pastry crust.
YOOXICMAN Pan Tandoori Chicken
Indian-style tandoori chicken made by marinating chicken in yogurt and various spices, pan-searing it, and infusing it with a smoky flavor using heated charcoal.
Raymon Kim's Grilled Bone-in Beef Short Ribs
Thick bone-in beef short ribs are scored and grilled to a crispy exterior and juicy interior, then served with kimchi and vegetables stir-fried in the meat's rendered fat for a premium grilled beef rib experience.
Raymon Kim's Whole Pork Belly Char Siu Rice Bowl
A hearty bowl dish featuring whole pork belly marinated in soju to eliminate gamey odors, then simmered in a savory soy sauce infused with sweet flavors from onions and garlic, served with boiled eggs.
Yoon Joomo's Spicy Tofu Jeon-gol
A refreshing, spicy tofu stew with a clean, crisp broth made without gochujang, using only chili powder, soy sauce, and perilla oil—never greasy or heavy.
This Man's Cook Algonitang
A spicy, refreshing pollock roe and milt stew simmered with radish and soybean sprouts, then seasoned with salted shrimp.
This Man's Cook Hanwoo Sirloin Mushroom Jeongol
A hearty jeongol featuring beef sirloin and assorted mushrooms simmered in a deep broth made from anchovies and dried sprat, finished with a savory minari egg porridge to complete the course.
Kim Dae-seok's Butterbur Stem Perilla Seed Soup
A traditional nourishing soup made by perfectly removing the bitterness and astringency of butterbur stems with salt water, and simmering with the savory flavor of shrimp and glutinous rice flour for a thick, nutty finish.
Kim Dae-seok's Duck Bone Soup
A nutritious tonic made by pre-boiling duck bones to remove gamey odor, then simmering them with soybean paste, roasted perilla seed powder, and secret rice flour for a rich, thick, and deeply savory broth.