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Striker Chef's Hazelnut-Flavored Cola Bossam
A unique bossam that perfectly removes any gamey smell using a harmony of cola and hazelnut coffee without water, and boils the meat until it is as chewy as jokbal.
Striker Chef's Chocolate Galbi-jjim
Galbi-jjim made with ChatGPT's unique recipe, combining the deep flavor of dark chocolate with spicy heat.
Striker Chef's Spicy Ghana-style Jollof Fried Rice
An exotic Ghana-style fried rice with coconut milk and tomato paste base, enhanced with cheongyang gochu for a Korean spicy kick.
Striker Chef's Seafood Nurungji Tang
A refreshing and savory seafood nurungji tang that you can enjoy at home, rivaling any Chinese restaurant.
Okjubu's Pork Jowl Stir-fry with Cabbage and Doenjang Mayo Sauce
A special dish featuring chewy pork jowl glazed in a sweet and savory soy sauce, served with a nutty doenjang mayo sauce.
Okjubu's Nugget Gangjeong
A super simple recipe to recreate the same flavor as store-bought spicy chicken nuggets using ready-made chicken nuggets
Okjubu's Beef Short Rib Grilled with Shiitake Mushrooms
A delightful dish featuring savory beef short rib and chewy shiitake mushrooms, paired with a rich, umami-packed homemade sauce
Yeo Kyung-rae's Chae Won Eo-gu
A refined Chinese-style dish featuring crispy fried sea bream, quickly stir-fried with crisp lettuce and various mushrooms in oyster sauce.
Lim Sung-geun's Barley Gullfish Jjigae
A fragrant barley gullfish stew simmered with fresh watercress and mint in a rich soybean paste broth, free from any fishy odor.
Lim Sung-geun's Universal Aromatized Oil
A secret aromatic oil made from green onions, onions, garlic, and ginger that elevates the flavor and aroma of stir-fries and side dishes
Yeo Kyung-ok's Yu Xiang Eggplant Rice Bowl
Authentic Chinese-style rice bowl with tender, lightly blanched eggplant and a spicy-sweet yu xiang sauce generously poured over steamed rice
Jung Ho-young's Pollack Sashimi and Sushi
Enjoy fresh pollack as a rich, delicate sashimi by carefully preparing it with traditional Japanese techniques, and create restaurant-quality pollack sushi using a golden 3:2:1 vinegar-sugar-salt ratio mix.