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Maeil Matna Thai Red Curry Rice Noodles
Thai-style rice noodles with deep, exotic umami from red curry paste and coconut milk
Ttukdak Hyung's Basil Cream Risotto
A high-quality risotto made by sautéing raw rice directly in wine and cream sauce, then topped with fragrant basil pesto and plump shrimp.
Seungwoo Dad's Peach Cobbler
A super simple pie where you line a pan with canned peaches, pour over a rich batter of butter and milk, bake until golden, and serve with cold ice cream.
Seungwoo Dad's Authentic Indian-style Chicken Curry
A deep and rich Indian-style curry made by roasting chicken in a traditional curry oil made from toasted spices, then simmering for over an hour with yogurt and coconut milk until tender and flavorful.
Striker Chef's Quattro Cheese Menbosha
A premium menbosha made by wrapping shrimp paste around four types of cheese, then maximizing crispiness in the air fryer.
Striker Chef's Miyeok Ramyeon Tteokbokki
A unique tteokbokki that instantly delivers the deep savory flavor of seafood by using the liquid seasoning and dried seaweed packet from seaweed soup ramyeon.
Striker Chef's Rice Paper Cheese Gimmari
Instead of flour batter, rice paper is used to create an extremely crispy exterior, while the inside is packed full of enoki mushrooms and whole cheese sticks for a premium gimmari fry.
Striker Chef's Golden Dalgona Bokkeumbap
A dish of fluffy golden fried rice that even beginners can easily make by mixing all ingredients at once and stir-frying, with the unique sweetness of dalgona added.
Lee Won-il's Smoked Duck and Chive Mandu
Rice paper wrapped smoked duck and chives, baked in an air fryer for a crispy and savory mandu.
Ttukdak Hyung's Jokbal-Style Braised Duck Leg
A jokbal-style braised duck leg recipe simmered in ssanghwa tonic and soy sauce until the duck skin turns chewy and the flavor becomes deep and glossy.
Okjubu's Banchan-style Dubu Jorim
A banchan shop-style dubu jorim that is savory-sweet, bursting with umami, and an absolute rice thief.
Lee Yeon-bok's Yangnyeom Chicken
This is a classic yangnyeom chicken recipe by Chef Lee Yeon-bok, featuring a special sauce ratio. The chicken is double-fried for an ultra-crispy exterior and juicy interior.