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Jang Ho-jun's Braised Mackerel
Tongyeong-style braised mackerel that combines grilled mackerel with sweet radish, seasoned with a clean and refreshing sauce for a deep flavor without any fishy smell.
Jang Ho-jun's Sea Bream Ochazuke
A Japanese delicacy completed by fresh sea bream sashimi mixed with a savory and rich special sesame sauce, and a flavorful bonito broth.
Jang Ho-jun's Mille-feuille Sukiyaki Nabe
A hot pot dish where layers of cabbage and meat are simmered in a rich vegetable broth with a special soy sauce, reducing it to a savory consistency.
Jang Ho-jun's Mulhoe
A superb mulhoe that uses rich anchovy broth and ground pear drink to achieve a tangy-sweet yet robust umami flavor.
Oh Se-deuk's Dessert Bread Pudding
A rich, moist bread pudding imbued with the deep flavor of brown butter, paired with cold vanilla ice cream and fresh strawberries for an elegant dessert
Hwang Jin-sun's Yangjangpi
A Chinese-style dish featuring starch sheets tossed in a pungent mustard sauce with an array of seafood and vegetables, enjoyed alongside wok-fried meat infused with smoky flavor.
Fabri Bagna Cauda
A unique, warm Italian dip sauce made by gently simmering garlic, anchovies, and olive oil.
Fabri Italian-style Braised Chicken Pizzaiola
A cheesy Italian-style braised chicken dish made with just a frying pan, no oven needed.
Hwang Jin-sun's Garlic Sauce Eggplant
A Chinese-style eggplant dish where minced meat is stuffed into eggplant slices, fried until crispy, and served with a special garlic sauce.
Shin Dong-min Michelin-Style Tomato Pasta
A fine dining style pasta made by simmering fresh tomatoes and roasting them to extract deep umami and bright acidity, without using canned tomatoes.
Shin Dong-min Spring Vegetable Pea Sauce Salad
A refined Japanese-style salad featuring matured spring vegetables paired with a rich, nutty pea sauce made by grinding peas and roasted scallions in katsuobushi stock.
Shin Dong-min's Clam Nabe
A premium Japanese-style clam nabe recipe from a master chef, boasting deep and rich flavor achieved by simmering twice.