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Jung Ho-young's King Shrimp Tempura Donburi
Authentic Japanese tempura rice bowl topped with crispy fried shrimp and vegetables in a sweet, salty sauce based on katsuobushi stock
Jung Ho-young's Instant Beef Bulgogi
A quick and easy instant beef bulgogi made in just 5 minutes using a versatile soy sauce base—no marinating required.
Park Joon-woo's Carbonara Ma La Pasta
A fusion pasta with addictive flavor, featuring grilled beef chuck flap steak glazed with yuzu pepper sauce, served on a sauce made by combining store-bought carbonara and ma la sauce.
Jang Ho-jun's Beef and Potato Jorim
A Japanese-style nikujaga potato braise, where beef belly's rich oil coats potatoes and various root vegetables, simmered to a sweet and savory finish.
Oh Se-deuk's Pork Saeujeot Jjigae
A refreshing and deeply flavorful spicy stew made by simmering pork in a clean kelp broth without gochujang, seasoned solely with saeujeot for a clean, spicy kick.
Hwang Jin-sun's Gasang Dubu
A Chinese-style home-cooked dish of tofu pan-fried until crispy, stir-fried with pork and crunchy vegetables.
Shin Dong-min's Majeon
An unusual pancake dish featuring crisp yam soaked in dashi broth, coated with potato starch, and pan-fried until golden brown
YOOXICMAN's Cheongsong Chicken Bulgogi
A famous local delicacy from Cheongsong, Gyeongsangbuk-do, made by finely mincing dry chicken breast and grilling it to a golden crisp on a grill or pan, just like the traditional street-side stalls.
YOOXICMAN's Salt Beef Bagel
Authentic meat sandwich recipe featuring tender salted beef from London's famous dish, made with homemade bagels and pickles.
YOOXICMAN's Orange Chicken
A tangy and sweet, thick chicken dish recreated from the official recipe of Panda Express, an American-style Chinese food brand
YOOXICMAN's Zucchini Ricotta Cheese Rolls Baked
A visually stunning appetizer featuring zucchini stuffed with basil pesto and ricotta cheese, baked in the oven
YOOXICMAN's Brined Pork Loin Steak
Premium pork loin steak brined in a mixture of black sugar and herb-infused liquid for 20 hours, resulting in tender, juicy meat, served with a rich port wine sauce.