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Shin Dong-min's Mackerel Steamed Rice
Premium perilla seed steamed rice topped with perfectly grilled mackerel, where fishy odor is completely eliminated using mirin marination and scoring technique, served with a crisp crust.

YOOXICMAN's Butter Chicken Curry
A rich and spicy butter chicken curry made by simplifying the authentic New Delhi Indian recipe into a one-pot method, then blending for a smooth finish.

YOOXICMAN's Detroit Pizza
Authentic Detroit-style pizza with a crispy exterior and chewy interior, topped with rich cheese and generous tomato sauce.

Raymon Kim's Butter Chicken Curry
Authentic Indian-style curry with tender chicken marinated in yogurt, enriched with the rich flavors of butter and fresh tomatoes.

Ttukdak Hyung's Garaettok Dakbokki and Mini Kimbap
Dakbokki simmered with fine red chili powder seasoning, featuring garaettok and odeng, paired with mini kimbap filled with various ingredients

Ttukdak Hyung's Tartar Usamgyeop Sushi
A honey combination sushi that upgrades store-bought discounted sushi with homemade tartar sauce, crispy onion strips, and savory usamgyeop to restaurant-level quality.

Seungwoo Dad's Frittata
A thick Italian-style steamed egg dish, frittata, made with leftover vegetables from the fridge and bacon, mixed with eggs and cheese, and cooked in a pan.

Aha Bujang's Mussel and Dongjuk Clam Seafood Jjamppong
A spicy and refreshing seafood jjamppong made by stir-frying onion and chili powder in a rich mussel-infused seafood broth

Aha Bujang's Smoked Iron-Plate Bossam
Boiled pork belly simmered with aromatic vegetables and soy sauce, served warm on a bed of stir-fried soybean sprouts and vegetables with a smoky flavor, presented on an iron plate.

Kim Milan's Fresh Tomato Pasta
A pure and smooth tomato pasta made by simmering roasted fresh tomatoes and cherry tomatoes, then straining through a sieve

Kim Milan Tomato Pasta
A classic fresh tomato pasta made in 15 minutes with cherry tomatoes, puree, and fresh basil

Kim Milan's Carbonara
A smooth and rich traditional carbonara made by controlling the residual heat of guanciale, pecorino cheese, and eggs.