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Kim Milan's Ragù Pasta
A rich, concentrated ragù pasta that builds deep, weighty umami by searing meat in large chunks and then simmering it with mushrooms and brown stock.
Kim Milan's Mushroom Cream Pasta
A cream pasta with a concentrated mushroom cream, made by long-steeping and blending mushrooms, that clings richly to the noodles.
Maeil Matna Oven Chicken Pasta
Oven chicken pasta baked with penne and plenty of cheese, topped with tomato stir-fry sauce and a creamy milk roux sauce
Maeil Matna's Spicy Korean fish cake (eomuk) Gimbap
An addictive spicy Korean fish cake (eomuk) gimbap made with sweet and spicy stir-fried Korean fish cake (eomuk), thick egg omelet, and pickled radish.
Ttukdak Hyung's Wafu Onion Pork Jowl Steak
A Japanese-style wafu steak featuring a whole pork jowl seared until golden and served with an onion soy sauce and grated radish.
Maeil Matna Egg Katsu Toast
A hearty cabbage toast combining crispy egg katsu, crunchy cabbage, and a tangy-sweet mayo sauce
Jung Ho-gyun's Shrimp Rosé Pasta
A pasta that enhances seafood flavor by cooking shrimp separately and adding a broth made from the heads and shells to store-bought rosé sauce.
Kim Jin-soon's Napa Cabbage Water Kimchi
A refreshing napa cabbage water kimchi that uses blended cold rice instead of glutinous rice paste to adjust the broth consistency, with lemon-lime soda adding a fizzy, crisp finish.
Kim Jin-soon's Ham and Potato Stir-fry
A savory ham and potato stir-fry where the potatoes are pre-salted to prevent breaking and stir-fried to a chewy texture.
Kim Jin-soon's Perilla Seed Mushroom Soup
A thick, savory perilla seed mushroom soup with a creamy soup texture made with various mushrooms, potato sujebi, and glutinous rice water
Kim Jin-soon's Steamed Pork Neck and Napa Cabbage Heart
A dish of golden-browned pork neck, mung bean sprouts, and napa cabbage heart steamed together in a pan and served with a special soy sauce dipping sauce.
Ttukdak Hyung's Yukjeon Guksu
A savory pan-fried beef (yukjeon) made easily in a bag, generously topped over warm, deep anchovy broth somyeon noodles for a special banquet noodle dish.