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Ttukdak Hyung's Tofu Steak
Tofu coated in potato starch and pan-fried over medium-low heat until golden, finished with a sweet-and-sour soy garlic butter sauce.
Kim Jin-soon's Jeju-Style Braised Hairtail
Jeju-style braised hairtail made by simmering radish and hairtail in rice starch water made from boiling raw rice, with doenjang adding a savory depth.
Seonkyoung Longest Shrimp and Pork Pan-Fried Dumplings
Pan-fried dumplings filled with a moist filling of shrimp and pork mixed with chicken broth, then crisped in a pan with a lacy skirt
Ttukdak Hyung's Lamb Skewer-Style Stir-Fried Beef Intercostal Meat
A chewy beef dish made by stir-frying beef intercostal meat with garlic and large green onion, then finishing with lamb skewer seasoning and garlic chives
Ttukdak Hyung's Marinated Pork Neck Ribs
Thinly sliced pork neck, which is often tough due to its high meat content, is marinated in a sweet galbi sauce based on soy sauce and pear juice, then seared with a torch for a smoky flavor, creating homemade galbi.
Striker Chef's Gorgonzola Blue Cheese Honghap Jjim
A unique mussel dish in the style of a French Parisian bistro, maximizing flavor by melting rich Gorgonzola cheese into white wine and heavy cream.
Lee Yeon-bok's Beef and Lettuce Wraps
A dish featuring tenderly cooked beef tenderloin and crisp vegetables stir-fried in doubanjiang sauce, served wrapped in lettuce with crispy fried ramen noodles.
Yeo Kyung-ok's Clear Tofu Soup
A light and refreshing soup made by simmering delicate tofu, crisp bok choy, and mushrooms in a clear and savory Chinese-style broth base.
Yeo Kyung-ok's Mushroom Meat Rice Bowl
A simple Chinese-style rice bowl featuring meat stir-fried in chili oil and blanched mushrooms seasoned with oyster sauce, thickened with water starch, and served over steamed rice.
Jung Ho-young's Grilled Pork Belly Butadon
A simple Japanese-style pork bowl made by grilling pork belly until golden and simmering it in a homemade soy sauce with ginger flavor.
YOOXICMAN's Cocobang
A traditional French home-style stew based on the recipe of Paul Bocuse, the Pope of French cuisine. A native rooster is marinated overnight in red wine and herbs, then slowly simmered for a long time in bacon fat, creating deep and delicate French flavors.
Ttukdak Hyung's Rice Wine Chicken Stew
A savory chicken stew made by simmering chicken with store-bought rice wine and chili seasoning, delivering a uniquely tangy broth.