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Fabri's Pineapple Pasta
A unique authentic Italian pasta that uses the sweet-tart juice of fresh pineapple instead of tomatoes, combined with the savory richness of guanciale and Pecorino cheese.
Ttukdak Hyung's Wasabi Mayo Chicken Neck Meat Tempura
A special fried dish of chicken neck meat, double-fried in a batter with minced chili peppers for spiciness, served with a pungent wasabi mayo sauce.
Oh Se-deuk's Thai-style Fried Mandarin Fish
A dish of crispy pan-fried mandarin fish coated in flour, generously topped with a sweet, sour, and spicy Southeast Asian sauce loaded with garlic and chili.
Okjubu's Beef Tripe with Perilla Seed
A delicious dish featuring tender, slow-cooked beef tripe mixed with crisp vegetables and savory perilla seed powder.
Lim Sung-geun's Refreshing Clam Bean Sprout Soup
A clear, refreshing, and deeply savory bean sprout soup enhanced with clams.
Jung Ho-young's Cucumber Cold Noodles with Thin Noodles
A refreshing and crisp summer delicacy, this cucumber cold noodle dish is made without fire using kelp broth and lemon juice.
Oh Se-deuk's Cantonese-style Ssogari Jjim
A top-tier steamed fish dish where precious mandarin fish is gently steamed, then boiling oil is poured over to maximize the Chinese-style scallion oil aroma.
Yoon Yi-ryeon's Autumn Dongchimi
A refreshing and crunchy dongchimi made with autumn thinned radishes and green mustard greens.
Yoon Yi-ryeon's Catfish Soup
A refreshing and clean catfish soup perfect for winter. The broth is made with radish, onion, and kelp, and the cleaned catfish is briefly boiled to keep the flesh from falling apart, with a final touch of vinegar to eliminate any fishy taste.
Yoon Yi-ryeon's Perilla Shoot Kimchi
A simple kimchi made with perilla shoots, using a seasoning base of soy sauce and fish sauce with added garnishes for deep flavor. After the shoots wilt, adjust the seasoning the next day to complete.
Yoon Yi-ryeon's Coastal Hogfennel Ssamjang Muchim
A healthy namul side dish made by blanching fragrant coastal hogfennel and seasoning it with ssamjang.
Yoon Yi-ryeon's Parae Muchim
A sweet and tangy muchim made with wild parae, a Korean green seaweed. Its chewy texture and the savory depth of fermented anchovy sauce make it a flavorful rice side dish.