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Kim Milan Tenderloin Steak
A Michelin-style steak where lean tenderloin is cooked moist using a coated pan and the residual heat of butter with the flame off
Kim Milan's Beginner-Friendly Carbonara
A smooth carbonara that eliminates the risk of scrambled eggs by pre-mixing the yolks with pasta water
Kim Milan's Authentic Carbonara
A rich and savory authentic Italian carbonara made solely with guanciale, egg yolks, and Pecorino Romano cheese
Sung Anh's Perilla Leaf Cold Pasta
A light and refreshing diet-friendly cold pasta using a fresh perilla leaf pesto base instead of cream, perfect for summer
Seonkyoung Longest's Oi Sobagi
A vegan oi sobagi with a Yondu and maesil extract base, pickled in boiled salt water to maintain long-lasting crunchiness
Seonkyoung Longest's Jeyuk Bokkeum
A clean, spicy jeyuk bokkeum that uses gochugaru and fermented sand lance sauce instead of gochujang for a light, savory depth.
Kim Ho-yoon's Kongguksu Cold Pasta
A rich and smooth ultra-simple kongguksu cold pasta made by blending soft tofu, soy milk, and mascarpone cheese.
Kim Ho-yoon's Chogye Naengmyeon
A summer chogye naengmyeon featuring thinly sliced chicken breast broth, tangy and sharp mustard seasoning, and crunchy cucumber garnish.
Kim Ho-yoon's Ratatouille
A traditional French home-style dish where colorful sliced vegetables are neatly layered over a rich tomato sauce and baked in the oven.
Kim Ho-yoon's Arrabbiata Tomato Pasta
A tomato pasta with white wine deglazing and spicy chili pepper flavor
Jung Ho-gyun's Nostalgic Seaweed Rolled Omelet
A rolled omelet that maximizes tenderness and flavor with fresh cream and margarine, served with roasted seaweed and a special spicy-sour sauce.
Lee Hye-jung's Buckwheat Perilla Oil Makguksu
A special makguksu with a golden-ratio sauce of Jin-ganjang, maesil extract, and perilla oil, topped with crushed toasted sesame seeds and fermented Korean small octopus (nakji) jeotgal