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Kim Dae-seok's Pudding-style Egg Custard
A silky, melt-in-the-mouth egg custard enhanced with a refreshing kelp broth and strained to remove stringy bits for an ultra-smooth texture.
Kim Dae-seok's Gochujang Bulgogi
A secret gochujang bulgogi that eliminates meaty odors with soju and Korean hot mustard, then delivers addictive, smooth sweetness with a final spoonful of ketchup.
Kim Dae-seok's Gochujang-Braised Eggs
A rich and savory braised eggs with caramelized onions sautéed in butter, combined with a spicy-sweet gochujang seasoning—perfect for mixing into rice.
Lee Won-il's Ssamchu Carbonated Mul-kimchi
A mul-kimchi that preserves the crunchiness of blanched ssamchu stems and maximizes the refreshing, fizzy taste with a special broth made from store-bought pear juice and carbonated water.
Baek Jong-won's Hamburg Steak
A hamburg steak with a soft texture achieved through the golden ratio of meat mixture and the flavor of sautéed onions, cooked until moist inside by adding water, and finished with a rich demi-glace-style sauce.
Ttukdak Hyung's Rice Cooker Super Simple Jjajang
A one-pan style super simple jjajang sauce made by putting all ingredients and seasonings into an electric rice cooker and pressing the cook button.
Okjubu's Hamburg Steak
Homemade hamburg steak that locks in juicy, tender meat with the rich aroma of sautéed onions and a soft, moist meat mixture.
Jung Ho-young's Seafood Mulhoe
A summer delicacy of fresh seafood and vegetables mixed with a golden-ratio all-purpose sauce made by blending maesil extract and clear lemon-lime soda
YOOXICMAN's Steak au Poivre
Generously coating a tender beef ribeye steak with coarsely ground four-color whole pepper, then finishing it with a rich cognac and cream sauce—this is a classic French pepper steak recipe.
Kim Dae-seok's Bean Sprout Gukbap
A refreshing bean sprout gukbap with squid topping and crisp bean sprouts, made using a deep broth from dried anchovy heads and diphori, delivering the authentic taste of a specialty restaurant.
Kim Dae-seok's Braised Peanuts
A rich, savory side dish made by boiling raw peanuts in salt water to remove bitterness, then simmering them with ginger slices and soy sauce for a glossy finish.
Yoon Yi-ryeon's Pressure Cooker Abalone Porridge
A nourishing abalone porridge boasting extreme nuttiness and tenderness, made by lightly grinding soaked rice and simmering it with abalone innards in a pressure cooker.