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Seonkyoung Longest Zucchini Somyeon
A super-simple somyeon dish topped generously with stir-fried zucchini and julienned egg garnish for a clean, mild flavor.
Seonkyoung Longest's Filipino-Style Paella
A Filipino-style paella that builds deep umami with turmeric and fish sauce, loaded with meat, seafood, and vegetables.
Okjubu's Sukjunamul Muchim
A super simple side dish that enhances crunchiness and adds umami with soup soy sauce and anchovy sauce.
Okjubu's Squid Salad
A simple and quick salad made by steaming squid in the microwave without fire, then tossing it with a spicy-sweet golden ratio seasoning
Okjubu's Dried Radish and Tuna Stir-Fry
A tender, melt-in-your-mouth dried radish and tuna stir-fry with the outer skin carefully removed
Choi Kang-rok's Warm Mackerel Sashimi
A unique sashimi dish where the surface of fresh mackerel is quickly seared with flame, allowing you to enjoy the crispiness of the skin and the tenderness of the flesh simultaneously.
Okjubu's Squid and Potato Stir-Fry
A hearty side dish with chewy squid and fluffy potatoes quickly stir-fried in a spicy-sweet gochujang sauce, delivering a rich and satisfying texture.
Jung Ji-sun's Huaguyuk
A Sichuan-style pork belly dish where crispy grilled pork belly is stir-fried with a spicy, balanced sauce made from Sichuan chili, yellow soybean paste, and fermented black bean in the perfect ratio.
Seungwoo Dad's Pull-Apart Pork Belly Barbecue
A whole pork belly barbecue dish where pork shoulder, tenderized for 24 hours using the sous vide method, is shredded along the grain and tossed in a special barbecue sauce.
Jung Ho-young's Egg-in-Egg Steamed Egg
A Japanese-style steamed egg with a pudding-like texture, using real eggshells as vessels and seasoned with katsuobushi broth and soy sauce.
Oh Se-deuk's Fish Cake Nurungji Tang
A signature dish featuring crispy fried glutinous rice nurungji topped with seafood and skewered fish cakes stir-fried in a thick, Chinese-style dashi sauce.
Seungwoo Dad's Tuna Kabayaki Stir-fry
A sweet and savory dish made by reducing the kabayaki sauce commonly used in Japanese grilled eel, and coating seared crispy-on-the-outside, tender-on-the-inside tuna cubes and shishito peppers.