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Striker Chef's Sea Urchin and Morning Glory Bibimmyeon
A premium bibimmyeon topped with crunchy morning glory, fragrant perilla oil special sauce, and the rich flavor of the sea from sea urchin and avocado.
Striker Chef's Samgyeopsal Ssamjang Bokkeum
A stir-fried pork belly dish glazed to a crispy, sweet-savory finish with a special sauce made from doenjang, ssamjang, and red wine—the ultimate drinking snack.
Striker Chef's Ratatouille
A Southern French vegetable stew made by sautéing various vegetables separately and mixing them in tomato sauce.
Lee Won-il's Smoked Duck and Chive Mandu
Rice paper wrapped smoked duck and chives, baked in an air fryer for a crispy and savory mandu.
School Chef's Premium Gyeran-jjim
Using starch powder and kelp stock, this steamed egg dish maintains an incredibly soft, pudding-like texture and moisture.
Ttukdak Hyung's Tuna Roe Stew
A delicious tuna roe stew that's deeply seasoned through and through, simmered with radish in a sweet-spicy secret sauce—perfect as a rice-boosting side dish.
Lee Yeon-bok's Oyster Soybean Sprout Soup
A refreshing, clear soup made in 5 minutes using the natural umami broth from blanching soybean sprouts and oysters.
Kang Leo French-Style Oyster Stew
A French-style oyster stew that maximizes the rich flavor of plump oysters with wine and vegetables.
Okjubu's Banchan-style Dubu Jorim
A banchan shop-style dubu jorim that is savory-sweet, bursting with umami, and an absolute rice thief.
Okjubu's Bagel Toast
A unique brunch toast made by adding vegetable egg mixture and avocado to a butter-scented bagel
Okjubu's Honghap Gukmul Cream Jjamppong
A Chinese-style cream jjamppong loaded with fresh mussels and seafood, simmered with milk and heavy cream for a smooth yet spicy broth.
Okjubu's Spring Cabbage and Korean Chive Doenjang Guk
A savory and fragrant doenjang soup packed with spring cabbage and Korean chives, with a deeply flavorful broth.