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Fabri's Fusion Chuncheon Dakgalbi
An elevated fine-dining style fusion chicken dish that reinterprets Chuncheon dakgalbi ingredients with Italian cooking techniques.
Yoon Yi-ryeon's Spring Cabbage Jjageuli
A spicy and savory jjageuli made by blanching spring cabbage, seasoning it, and simmering with shabu-shabu beef.
Yoon Yi-ryeon's Napa Cabbage Soft Tofu Soup
A gentle morning soup with napa cabbage and soft tofu
Yoon Yi-ryeon's Dallae Muchim
A spring delicacy muchim where the fragrant dallae and cucumber come together in a sweet and tangy sauce.
Yoon Yi-ryeon's Stir-fried Radish Greens with Doenjang
A savory side dish made by massaging boiled radish greens with doenjang seasoning, stir-frying with clams or pork, and finishing with perilla seed powder.
Yoon Yi-ryeon's Clear Eel Soup
A light and deeply nourishing eel soup made by simmering eel bones and heads into a clear broth, then adding tender vegetables and eel meat.
Choi Kang-rok's Monkfish Doenjang Pot
A luxurious pot dish that maximizes the diverse textures of monkfish parts and achieves ultimate richness by melting steamed monkfish liver into a doenjang broth.
Aha Bujang's Dak Naejang-tang (Chicken Offal Stew)
A savory and chewy chicken offal stew, simmered down with yolk-like undeveloped eggs, fragrant perilla leaves, and a spicy seasoning.
Aha Bujang's Steamed Tilefish
Moist and tender steamed tilefish topped with a soy sauce seasoning infused with subtle ginger and doubanjiang flavors
Fabri's Squid Crown Steak
A creative dish featuring tenderized squid with pineapple, pan-seared in butter into a crown shape, served with a banana lemon sauce and a special black sauce.
Yoon Yi-ryeon's Stir-fried New Onions
A spring side dish that cleanly stir-fries new onions and their leaves with soy sauce.
Aha Bujang's Steamed Skate (Gaori-jjim)
A steamed dish featuring tender skate topped with a spicy soy sauce seasoning enhanced by wasabi and cheongyang chili peppers