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Delicious Slow-Aging Zucchini Pasta
A light pasta made by thinly slicing zucchini with a mandoline. The aroma of garlic and peperoncino, combined with the savory depth of Yeondusoon (Yondu Soon), creates a clean yet rich flavor.
Kim Milan's Fileja 'Nduja Pasta
Handmade pasta made by twisting semolina dough into fileja, coated in a spicy 'nduja tomato sauce
Yoon Joomo's Chop Steak
A luxurious chop steak stir-fried with fresh vegetables and beef in a homemade special sauce loaded with grated onion
Striker Chef's Peanut Butter Sauce Eggplant Bowl
An innovative and healthy bowl that amplifies the rich flavor of tender eggplant steak with a savory, spicy-sweet peanut butter sauce.
Striker Chef's Orange Basil Halibut Steak
A luxurious halibut (white fish) steak, pan-seared to be crispy outside and moist inside, served over a special cream sauce infused with fragrant orange and basil pesto.
Striker Chef's Sweet Shrimp and Strawberry Carpaccio
A luxurious carpaccio featuring the rich sweetness of sweet shrimp and the tartness of strawberries, enhanced with sea urchin.
Okjubu's Clam Steamed with White Wine
A refreshing and slightly spicy clam stew simmered with the rich aroma of olive oil and butter, and the clean finish of white wine that eliminates fishy odors.
Jung Ho-young's White Cream Ragù Pasta
A rich, thick pasta with deep flavors of Parmigiano-Reggiano cheese and heavy cream, perfectly infused into dillia-telle noodles and ground meat.
Jang Ho-jun Scallion Basil Pesto Tomato Salad
A fragrant appetizer with a unique twist on traditional basil pesto by adding scallions, served with tomatoes.
Fabri's Makchang Tart
A fine-dining-style unique dish featuring a crispy tart shell made with crackers and gamtae, filled with a spicy-sweet makchang stew, and finished with a savory soy-marinated crab mayonnaise.
Fabri's Cotechino con Lenticchie
A traditional lentil and sausage dish enjoyed in Italy to wish for luck and prosperity in the new year.
Shin Dong-min's Enoki Mushroom Pasta
An Eastern-inspired Aglio Olio pasta highlighting the unique texture of enoki mushrooms and the rich umami of kelp broth.