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Fabri's Steak Twigim
A unique steak fried at 190°C in high-temperature oil infused with butter aroma, crispy on the outside and moist inside, served with a herb sauce reinterpreted with Korean ingredients.
Okjubu's Bangpung Namul Muchim
A crunchy and fragrant bangpung namul muchim with enhanced umami from a tablespoon of fish sauce on top of a doenjang and gochujang base.
Hwang Jin-sun's Bean Sprout Soup
A refreshing, clear soup enhanced with the spicy tang of finely chopped garlic and green chili peppers, leaving you feeling completely refreshed.
Shin Dong-min's Wild Asparagus and Pea Pappardelle
A creamy green potage sauce made from roasted wild asparagus and peas, served with pappardelle pasta
Shin Dong-min's Clam Tsukudani
A rich, savory side dish made by simmering the clam meat left after extracting broth with sesame oil, garlic, and a sweet-salty soy sauce, delivering an explosion of nuttiness perfect for rice.
YOOXICMAN's Sicilian Pistachio Pecorino Pasta
A traditional Sicilian pasta featuring rich, creamy pistachio pesto and salty, savory pecorino cheese
YOOXICMAN's Italian Beef Sandwich
A moist and substantial beef sandwich in the Chicago style, soaked in a rich beef stock broth, featuring lean top round steak marinated to perfection.
YOOXICMAN's North Korean Rabbit Stew
An unusual tonic dish made with lean, clear broth based on a North Korean local broadcast recipe, cooked without excess fat for a clean and refreshing taste.
Ttukdak Hyung's Periosteum Soybean Paste Jjigae
After preparing beef cuts, the discarded white periosteum is simmered in a pressure cooker to create a rich, deep broth, then cooked with vegetables and tofu to make a delicious soybean paste jjigae.
Raymon Kim's Milk Mushroom Sauce Pork Loin Grilled
An Italian-style dish featuring tender pork loin grilled in onion oil, topped with a rich milk mushroom sauce and a refreshing gremolata.
Raymon Kim's Tomato Doubanjiang Pasta
A fusion pasta inspired by mapo tofu, combining the spicy kick of doubanjiang, the freshness of tomatoes, and the smooth texture of tofu for a unique twist on a classic dish.
Raymon Kim's Spanakopita
Greek-style spinach and feta cheese pie baked in crispy phyllo pastry, filled with savory feta cheese and fragrant spinach.