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Kim Dae-seok's Button Mushroom Cheese Bake
Remove the stems from button mushrooms and fill the hollows with tomato spaghetti sauce and mozzarella cheese, then bake in an air fryer until golden—this ultra-simple snack or appetizer is a crowd-pleaser.
Kim Dae-seok's Creamy Salmon Steak
A Christmas-worthy salmon steak, perfectly cooked through the center, served with a zesty lemon cream sauce and garnish
Chinese Cuisine Witch's Dakdarisal Bokkeum
A super simple chicken dish made by pan-frying marinated chicken thighs and seasoning them with pork rib marinade.
Kim Dae-seok's Black Sesame Lotus Root Muchim
A unique side dish featuring crisp lotus root tossed in a richly fragrant black sesame sauce, perfect for enjoying like a high-end restaurant-style banchan.
Kim Dae-seok's Kiwi Dressing
A homemade kiwi dressing made by lightly blending kiwi to preserve the seeds, enhanced with sweet and tangy pineapple canned juice.
Yoon Yi-ryeon's Buchu Kimchi
Kimchi made by mixing garlic chives with a rich anchovy fish sauce and thin starch paste seasoning, eaten both fresh and fermented.
Yoon Yi-ryeon's Chili Leaf Namul & Young Chili Pepper Muchim
Two autumn delicacy side dishes made by blanching chili leaves and young chili peppers, then seasoning them with fermented anchovy sauce and gochujang respectively.
Sung Si-kyung's Tomato Salad
A super simple salad that removes the sharpness of finely chopped onion and adds a refreshing olive oil lemon dressing to bring out the natural savory flavor of tomatoes.
Yoon Yi-ryeon's Haemul Tangguk
A Gyeongsang-style seafood soup made with clams, mussels, and squid for a clean and refreshing broth.
Ttukdak Hyung's Gordon Ramsay Steak Sandwich
A rich and hearty Gordon Ramsay-style steak sandwich featuring a golden-brown toasted bread layered with butter and Worcestershire-simmered beef steak, sautéed onions, and generous amounts of fresh vegetables.
Sung Si-kyung's Boneless Jokbal
Homemade jokbal using boneless shank meat, braised until tender and chewy in a soy sauce, cheongju, and sugar-based sauce with star anise for added fragrance
Yoon Yi-ryeon's Chili Leaf and Chili Pepper Muchim
An autumn delicacy side dish made by blanching whole chili leaves and Korean mild crunchy green chili peppers, then seasoning with fermented anchovy sauce.