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Kim Dae-seok Oxtail Gomtang
Oxtail gomtang made by parboiling oxtail and pelvis bones and then simmering them thoroughly with aromatic vegetables and fresh ginseng
Kim Jin-soon Stir-Fried Oyster Mushrooms
A vegetable side dish of briefly blanched oyster mushrooms lightly stir-fried with olive oil and Korean seasoned salt
School Chef Beef Bulgogi
Bulgogi made by tossing thin beef in a pear drink and soy sauce seasoning, then quickly stir-frying it with onion and large green onion
Ttukdak Hyung's Ojingeo Jeotgal Bibim Guksu
Bibim guksu that maximizes umami by pouring hot oil over an instant ojingeo jeotgal sauce.
Baek Jong-won's Kelp Kalguksu
A delicious noodle dish featuring thick kelp broth infused with deep umami, cooked together with sliced kelp and kalguksu noodles to highlight natural savoriness and a unique texture.
Ttukdak Hyung's Jjamppong Sundubu
Maximizing richness with pork fatback and using fresh mussel broth and hwayu to recreate the deep wok hei of a professional restaurant, this spicy jjamppong sundubu jjigae.
Striker Chef's Pork Belly Confit with Orange Dressing
Pork belly, cured for 6 hours and confited for 4 hours, resulting in a chewy, moist texture like high-end boiled pork, served with a refreshing orange sauce.
Baek Jong-won's All-Purpose Beef Tripe Stir-fry and Beef Tripe Ramen
A premium beef tripe ramen made by adding pre-portioned and frozen all-purpose beef tripe stir-fry, made with beef tripe and beef abomasum, to ramen for a rich and savory broth.
Choi Kang-rok's Nikusui
A clear and deeply flavored Osaka specialty soup dish made by simmering plenty of beef in bonito broth.
Choi Kang-rok's Jjajangmyeon
A classic jjajangmyeon recipe by Chef Choi Kang-rok, featuring a deeply savory sauce made by stir-frying tenmenjang and ground pork until crispy, with a delicate seasoning added to the noodles for enhanced perfection.
Seungwoo Dad's Ketchup Neapolitan Pasta
A super simple pasta stir-fried thickly with ketchup and oyster sauce without milk, maximizing the flavors of vegetables and sausage.
Yeo Kyung-ok's Home-Style Tofu
A traditional home-style Chinese dish made by frying tofu thickly until the outside is chewy and the inside is soft, then simmering it in a spicy doubanjiang sauce.