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Ttukdak Hyung's One Chicken Kalguksu
One chicken kalguksu simmered with chicken stock, dried anchovy kalguksu powder and chunky soup mix, garlic, and potatoes for a rich, savory flavor.
Ttukdak Hyung's Su-yeot Sam-hap
A hearty dish featuring chewy samgyeopsal su-yeot, crisp stir-fried kimchi, and soft hand-made tofu tossed in gochujang seasoning.
Ttukdak Hyung's Myeongju Clam Steamed with White Wine and Bolognese Pasta
A spicy, fresh-tasting steamed clam dish made by sautéing fresh myeongju clams with garlic and onions in olive oil and white wine, served alongside bolognese pasta.
Maeil Matna Rice Tortilla
A chewy and soft gluten-free rice tortilla made by mashing and pan-frying leftover rice
Maeil Matna Egg Lasagna
An egg lasagna made by stir-frying leftover vegetables with tomato sauce, layering with boiled eggs and cheese, and baking in the oven.
Ttukdak Hyung's Kombu Bulgogi
A spicy, tangy bulgogi made with pork belly, kombu, and radish, simmered in a fiery chili sauce for a bold, refreshing bite.
Maeil Matna Roasted Potato Spicy Chicken
A unique one-bowl dish made by hollowing out oven-roasted whole potatoes and filling them with spicy chicken breast stir-fry and mashed potato mousse, then baking until golden.
Maeil Matna Egg Mandu
Savory egg mandu filled with stir-fried pork and vegetables, folded into half-moon shapes and pan-fried until golden
Seonkyoung Longest's Spicy Butter Grilled Shrimp
A distinctive shrimp dish made by coating shrimp with a spicy seasoning, grilling them, and tossing them in a flavorful butter chili sauce.
Seonkyoung Longest Spicy Beef Ramen
A yukgaejang-style ramen made by sautéing large green onion and gochugaru for aroma, then simmering them with beef and shiitake mushrooms in a rich broth
Maeil Matna Big Mac Burger Tacos
A special burger taco made by flattening hamburger buns into taco shells and topping them with stir-fried beef and a special Big Mac sauce.
Maeil Matna Enoki Mushroom Jeon
Enoki mushroom jeon made by cutting only the base, not slicing the mushrooms, and coating them along their natural strands in egg before pan-frying