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Striker Chef's Duck Breast Steak
A fine dining style dish featuring crispy-skinned duck breast steak with a tangy citrus orange sauce and spicy wasabi meringue.
Baek Jong-won's Perilla Seed Kalguksu
A super simple perilla seed kalguksu recipe that tastes just like the restaurant version, made with plain water, fish sauce, and de-hulled perilla powder, creating a deep and nutty flavor.
Lee Won-il's Water Parsley Pork Backbone Kalguksu
This nourishing kalguksu features a rich and savory pork backbone broth topped with a deep-flavored special stir-fried seasoning made with animal fat and three types of chili powder, plus fragrant water parsley.
School Chef's Jeyuk Bokkeum
A golden recipe for jeyuk bokkeum (stir-fried pork) where the pork is tender and the seasoning is perfectly absorbed by quickly stir-frying over high heat.
Sam Kim's Beef and Vegetable Stir-fry
A beef stir-fry with crunchy snow peas and roasted eggplant that enhances sweetness, offering a variety of textures.
Okjubu's Watercress Mushroom Fried Rice
A moist, steamed-style fried rice topped with finely chopped watercress, made by stir-frying ground beef and mushrooms together, then covering the pot to steam the rice gently.
Ttukdak Hyung's Myeongran Gambas
A unique gambas dish where the rich umami of white myeongran, plump shrimp, and the aroma of shiitake mushrooms are fragrantly infused in olive oil.
Lee Yeon-bok's Mapo Egg Rice
A delicious rice bowl featuring soft, fluffy scrambled eggs topped with a spicy-sweet mapo sauce, perfect for mixing and eating with a spoon.
Kang Leo's Authentic Butter Emulsion Aglio e Olio Pasta
A Northern Italian-style aglio e olio that adds salted butter to make the oil and pasta water cling creamily without separating.
Kang Leo's Jeolla-Style Grilled Chicken
A delicacy featuring crispy skin and juicy meat, served with a spicy-sweet homemade gochujang yuzu sauce
Okjubu's Aehobak Sogogi Bokkeum
A hearty side dish featuring crisp salted zucchini and tender beef.
Baek Jong-won's Mussel Rice
A winter delicacy rice dish made by cooking rice with fresh mussels and crisp vegetables in an electric rice cooker, then mixing it with a fragrant chive sauce and butter.