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Kim Dae-seok's Grilled Salted Pollock Roe
A premium appetizer-style myeongran gui grilled with a blend of butter and cooking oil to prevent bursting and ensure moistness, paired with cucumber and sesame oil to completely neutralize the fishy aroma.
Kim Dae-seok's Kabocha Sikhye
Strain the syrup twice to remove impurities, then blend boiled kabocha squash for a clean, richly sweet traditional kabocha squash syrup.
Kim Dae-seok's Cherry Tomato Pickle
A refreshing pickle made by marinating peeled cherry tomatoes in plum syrup, yuzu syrup, and olive oil, enjoyed chilled.
Ttukdak Hyung's Soybean Paste and Green Chili Salad
A crisp and refreshing green chili and onion salad seasoned with homemade soybean paste, ssamjang, and gochugaru.
Kim Dae-seok's Soy-Braised White Soybeans
A soybean side dish that enhances nuttiness by roasting the beans first without soaking, then simmering them to a chewy texture using kelp broth and soy sauce.
Ttukdak Hyung's Pork Belly Steak
Pork belly steak grilled with maple syrup and butter, featuring a crispy exterior and juicy interior, served with a rich, savory cream sauce.
Chinese Cuisine Witch's Spicy Galbijjim
A simple spicy pork rib braise made using store-bought galbi marinade and gochugaru.
Ttukdak Hyung's Spam Kimchi Jjim
A hearty stew made by simmering spam, tofu, and kimchi in kimchi broth, delivering a spicy yet deeply flavorful dish.
Kim Dae-seok's Soy Sauce Small Anchovy Stir-Fry
Stir-fried small anchovies with garlic, soy sauce, and tuna essence, finished with rock sugar and sesame oil for a savory, rich side dish.
Ttukdak Hyung's 3 Varieties of Cream Cheese
A colorful cream cheese featuring three distinct flavors—bacon, strawberry, and tomato—elevated with creamy richness.
Yeo Kyung-ok's Stir-Fried Eggplant Rice Bowl
A Chinese-style eggplant rice bowl where eggplant is briefly stir-fried in oil to maintain its sheen, then sautéed dry without water or starch along with pork belly, bell peppers, chili powder, and Maggi seasoning.
Ttukdak Hyung's Zucchini Soy Sauce Bibim Guksu
Somyeon noodles tossed in a brewed soy sauce, maesil extract, and perilla oil dressing, topped with zucchini stir-fried with saeujeot