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Baek Jong-won's Abalone Jangjorim (Soy Sauce Braised Abalone)
Abalone Jangjorim with a Korean sweet and savory flavor using soy sauce and sugar instead of butter, highlighting the rich taste of whole garlic and abalone innards.
Okjubu's Spring Cabbage Bibim Guksu
A delicious noodle dish where crunchy spring cabbage marinated in a sweet and tangy sauce is mixed with chewy somyeon noodles and aromatic sesame oil.
Lee Yeon-bok's Sogogi Yuchae Bokkeum
A dish that uses the Chinese 'yukhwa' coating technique to make tough beef melt-in-your-mouth tender, paired with fragrant rape greens.
Okjubu's Oyster Kalguksu
A deep-flavored kalguksu with fresh seasonal oysters generously added to a clear, refreshing vegetable broth
Okjubu's Spicy Beef Short Ribs Stew
A deeply flavorful, addictive meat stew with tender beef short ribs simmered in a pressure cooker and coated in a spicy-sweet sauce that melts in your mouth.
Choi Kang-rok's Hamkatsudon
A Japanese-style ham rice bowl by Chef Choi Kang-rok, featuring thickly fried ham katsu, a special batter, and a sweet and savory sauce.
Choi Kang-rok's Yakiniku Communication Course
A yakiniku guide featuring various beef cuts and signature ox tongue hamburg steak proposed by Chef Choi Kang-rok, grilled on a brazier and enjoyed with a special egg yolk sauce and cabbage.
Lim Sung-geun's Lotus Root Black Sesame Salad
A healthy wellness salad featuring crisp lotus root briefly blanched for one minute and tossed in a rich, nutty black sesame mayonnaise sauce.
Yeo Kyung-rae's Sichuan-style Rice Bowl (Gasan Hwabon)
A Sichuan-style Chinese rice bowl simmered with fresh seafood, meat, and vegetables in a spicy homemade gochujang oil, thickened with starch for a smooth, rich texture.
Hong Shin-ae's Fish Cake Garlic Scape Gimbap
A special gimbap with crunchy garlic scapes stir-fried in soy sauce seasoning, savory fish cake braised until slightly salty, and thick egg omelet.
Yeo Kyung-ok's Sichuan-Style Pickled Cucumber
A quick and easy appetizer that skips the tedious salting process—simply smash the cucumber with a knife, then toss it immediately with spicy chili oil and numbing Sichuan sauce for a refreshing, crunchy bite.
Solo Cooking God's Jjol Udon
A quick 5-minute jjol udon made with a refreshing broth using dried anchovy soy sauce and chicken stock, gently simmered with fish cake and bean sprouts.