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Striker Chef's Homemade Tortilla Tacos
Homemade tacos made with a tortilla dough prepared from scratch using flour and paprika powder, topped with a refreshing tomato salsa and various toppings like bulgogi and shrimp.
Seungwoo Dad's Sous Vide BBQ Pork Ribs
48-hour sous vide cooking yields extreme tenderness, then coated with a special barbecue sauce and roasted to perfection—authentic BBQ pork ribs.
Seungwoo Dad's Beef Wellington
A Gordon Ramsay-style main dish where beef tenderloin is wrapped in thin crepes, prosciutto, and savory mushroom duxelles, baked to a crispy exterior and moist interior.
Ttukdak Hyung's Tomato Cream Cheese
A Mediterranean-style cream cheese blended with sun-dried tomatoes ground in olive oil for an explosion of umami.
Ttukdak Hyung's Mint Choco Ice Cream
Homemade rich mint choco ice cream made easily at home without an ice cream maker using peppermint tea bags and food coloring.
Ttukdak Hyung's Original Carbonara
A traditional pasta with deep, rich umami from egg yolks cured in salt and sugar for a week, then dried, without any cream.
Jung Ho-young's Mackerel Sandwich
An innovative sandwich featuring fresh mackerel marinated in a golden ratio of salt and vinegar (shime saba), layered between slices of toasted bread with pungent wasabi and mayonnaise.
Fabri's Struffoli
A traditional Italian holiday pastry made by frying small, round dough balls and coating them in sweet honey syrup, an Italian take on yakgwa.
Kim Dae-seok's Potato Rice Cake
Made by grinding fresh potatoes and mixing with starch, then steamed into a chewy, satisfying Gangwon-style potato rice cake filled generously with sweet black soybeans and mung bean fillings.
Seonkyoung Longest Pizza Bread
A nostalgic fallen-leaf sausage pizza bread, made with a soft fermented dough generously topped with sausage and vegetables and baked until golden.
Ttukdak Hyung's Uni Ikura Don
A premium rice bowl topped with salmon roe lightly cured in a savory homemade soy sauce and sea urchin brimming with nuttiness from perilla oil.
Ttukdak Hyung's Danhobak Sikhye
A cool and sweet traditional beverage made by mixing mashed steamed sweet pumpkin into basic sikhye, which is fermented rice with malt water over a long period.