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Aha Bujang's Cockle Bibim Sauce
A mouthwatering seasoned cockle dish made with pre-cooked cockle meat, minari, scallions, a special seasoning sauce, mayonnaise, and a vinegar kick, all tossed together.
Aha Bujang's Radish and Cucumber Muchim
A side-dish muchim that uses oligosaccharide syrup instead of salt to draw out moisture, keeping it chewy without becoming watery over time.
Ttukdak Hyung's Rice Cooker Meat Tomato Sauce
A deep and rich meat tomato sauce made by cooking ground beef, onion, carrot, and cherry tomatoes in a rice cooker on the white rice setting.
Maeil Matna Potato Croquettes
Crispy croquettes made by piping soft mashed potato dough into shape, coating with batter, and deep-frying
Ttukdak Hyung's Hongge Ramen Juk
A comforting finishing ramen porridge made by simmering crushed ramen, cold rice, egg, and seaweed flakes in a rich red crab broth infused from leftover red crab shells, yielding a nutty and savory flavor.
Hwang Jin-sun's Seafood Ulmyeon
A warm and savory traditional Chinese-style Korean noodle dish with various vegetables and fresh seafood, thickened with starch.
Fabri's Ssamjang Eggplant Pizza
A unique eggplant pizza made by baking flattened eggplant in an air fryer, topped with ssamjang and chicken breast sauce and cheese, then baked until melted.
Fabri's Penne all'Arrabbiata
An authentic pasta made by simmering whole tomatoes for a long time to bring out a deep umami flavor, with the fiery heat of chili peppers.
Kim Dae-seok's Seasoned Pickled Chili Peppers
A refreshing side dish made by squeezing excess moisture from ripe gochujang pickled chilies and tossing them in a spicy-sweet seasoning with the pickled chili brine for a crisp, flavorful bite.
Seungwoo Dad's Subak Salsa
A refreshing and spicy Mexican-style sauce made with finely chopped watermelon, red onion, jalapeño, cilantro, and lime juice, perfect for cutting through the richness of steak.
Lee Yeon-bok's Sichuan Yu Xiang Eggplant
Chef Lee Yeon-bok's signature dish that won a complete victory in a local Sichuan cooking competition: a spicy, sour, and sweet Sichuan-style yu xiang eggplant.
Kang Leo's Mullet and Baby Shrimp Ceviche
A Mediterranean-style raw fish salad made by tossing fresh seasonal mullet sashimi and sweet baby shrimp with tangy lime and olive oil.