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Fabri's Fritto Misto
An Italian-style mixed fry using semolina flour for a thin, crispy batter that highlights the natural flavors of the ingredients.
Chinese Cuisine Witch's Sichuan-style Spicy Jajang
A savory dish featuring a spicy sauce made by frying doubanjiang in oil to bring out a smoky, burnt aroma, served over noodles or rice.
Chinese Cuisine Witch's Pa-gireum
It is an aromatic oil made by adding green onions, onions, ginger, and garlic to cooking oil and evaporating all moisture to maximize flavor.
Yoon Yi-ryeon's Pickled Chili Peppers
A base for side dishes, pickled clean and yellow without any white film by mixing warm salt water with soju and vinegar.
Seonkyoung Longest's Filipino-Style Paella
A Filipino-style paella that builds deep umami with turmeric and fish sauce, loaded with meat, seafood, and vegetables.
Seonkyoung Longest's Beef Pancit Bites
Crispy fried rice noodle nest cups topped with stir-fried beef and vegetables, enjoyed as a one-bite finger food
Ttukdak Hyung's Squid Intestine Pasta
A unique pasta that uses the rich intestines of a whole steamed squid as a sauce for a savory and deep flavor.
Hwang Jin-sun's Daramjwi Ureok
A high-end Chinese-style fish dish made by scoring rockfish fillet with a delicate lattice pattern, deep-frying until crispy, then topping with a sweet and sour sauce to resemble a squirrel shape.
Fabri's Farro Salad
A healthy salad combining the ancient grain farro, fragrant basil ricotta cream, and plump shrimp, enjoyed since ancient Roman times.
Raymon Kim's Venezuelan Arepa
A traditional Venezuelan bread made with a light dough of white cornmeal and salted water, stuffed with fresh mozzarella cheese and grilled to golden perfection.
Raymon Kim's Shrimp Curry with Annam Rice
Indian-style shrimp curry with a rich, nutty cashew base and tangy tomato sauce, served with fluffy, grainy Annam rice
Kim Dae-seok's Dried Korean Squash Rice
A delicious rice dish that highlights the chewy texture and subtle sweetness of dried Korean squash strips, enhanced with just a pinch of salt for depth of flavor.