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YOOXICMAN's Steak Diane
Classic one-pan steak featuring tender filet mignon and rich mushroom sauce, finished with a dazzling flambe performance
Maeil Matna Egg Tofu Jeon
Thinly sliced tofu coated in egg, pan-fried until golden, then simmered in a savory soy sauce and oyster sauce glaze for a soft tofu side dish.
Eonam Teacher's Spicy Crab Stick Fried Rice
A spicy fried rice made by stir-frying crab sticks with scallion-infused oil, gochugaru, ketchup, and oyster sauce, topped with a soft fried egg.
Ttukdak Hyung's Pork Belly Golden Curry
A rich pork belly curry rice made by melting solid curry directly into the savory oil rendered from thinly sliced pork belly, maximizing flavor depth.
This Man's Cook Ahyang Gaji
Chinese-style eggplant dish featuring golden-fried eggplant served with a spicy-sour Ahyang sauce and minced pork
Kim Dae-seok's Kimchi Fried Rice
A highly addictive kimchi fried rice with rich flavor from sautéing minced vegetables first, enhanced with one tablespoon of vegan mayonnaise for a savory, umami depth.
Kim Dae-seok Chef's Albaechu Gyeotjim
A refreshing and slightly spicy spring side dish made by salting albaechu to preserve its crisp texture, then mixing it with a seasoning paste made from blended red chili and pear.
Kim Dae-seok's Licorice-Jujube Chili Pepper Pickles
A gochujang pickle made by soaking green chili and cheongyang chili in a seasoned soy sauce brine with licorice and jujube.
Yoon Joomo's Gochujang Pork Neck Grill
A grandmother-style gochujang pork neck grill where the meat is deeply infused with seasoning and tenderized by a generous amount of blended onion.
Ttukdak Hyung's Hong Kong-style Steamed Scallops with Glass Noodles
An exotic, high-end scallop dish made by topping thin glass noodles with Haesung soy sauce and aromatic vegetable oil sauce, then steaming with red scallops.
Lee Yeon-bok's Yangjangpi
A hearty Korean-Chinese yangjangpi made by tossing leftover vegetables and meat in a spicy mustard sauce.
Okjubu's Steamed Kkwarigochu
A super-simple steamed kkwarigochu made in just 3 minutes using a plastic bag and microwave