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Striker Chef's Minari Jeyuk Bokkeum
A highly cost-effective spicy pork stir-fry made with a rich special sauce of bloomed gochugaru, fragrant minari and perilla leaves, and a kick from coriander flowers.
Striker Chef's Confit Rib Eye Steak
A legendary steak recipe that locks in juices using low-temperature oil confit technique, achieving a perfect crispy exterior and tender interior without resting.
Striker Chef's Mediterranean Bouillabaisse
A rich seafood stew reinterpreted from the traditional Marseille fish soup using easy-to-find ingredients at home.
Striker Chef's Spicy Dwaeji Galbi Jjim
A clean and fiery spicy pork rib braise made without gochujang, using only gochugaru and gochu-ssi-garu for a kick that steals rice.
Striker Chef's Soft-Boiled Egg Butter Rice
A simple one-dish meal featuring perfectly shaped soft-boiled eggs made without vinegar, served with rich butter, soy sauce, and sesame oil.
Striker Chef's Gambas al Ajillo
A gambas al ajillo that infuses the oil with the rich, savory essence of shrimp heads for an exceptionally deep flavor.
Lee Won-il's Fuji Chinese-style Jeyuk
A budget-friendly pork leg stir-fry, shallow-fried in rich scallion oil, then finished with doubanjiang and oyster sauce for a savory, moist Chinese-style jeyuk.
Lee Won-il's Yeondu Salmon Poke
A healthy poke bowl with brown rice and barley rice infused with yeondu for umami, topped with fresh salmon, vegetables, and homemade yeondu oriental dressing.
Lee Won-il's Duck Yukjeon
A large, savory pan-fried duck yukjeon made with seasoned duck bulgogi coated in egg batter, topped with fragrant chives and shiitake mushrooms.
Lee Won-il's Oil Seasoned Geotjeori
A unique napa cabbage geotjeori that maximizes the nutty flavor of red pepper powder and garlic by pouring warm cooking oil over them.
Geupsik Daega's Perilla Seed Spinach Doenjang Guk
A super simple soup filled with the deep flavor of stir-fried doenjang and the nuttiness of perilla seed powder.
School Chef's Crispy Egg Fried Rice
Egg fried rice with a restaurant-quality smoky flavor, made using pre-oiled rice and slightly scorched soy sauce, rivaling that of a Chinese restaurant.