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Ttukdak Hyung's Whole Duck Barbecue
A dish where store-bought whole duck barbecue is coated with a special mustard-soy sauce, grilled in an air fryer, and served with potato pancakes made from duck fat and a dipping sauce, all wrapped in a tortilla.
Striker Chef's Mala Yanggalbi Gui
A premium appetizer dish featuring juicy grilled lamb ribs topped with a spicy mala sauce and tender stir-fried eggplant.
Striker Chef's Reverse Seared Porterhouse Steak
A premium porterhouse steak cooked using the reverse searing technique—first slowly bringing the interior to temperature in a low oven, then searing the exterior hard in a pan.
Striker Chef's Cho Crispy Tongsamgyeopsal
A whole pork belly dish that uses an air fryer and oil to achieve an extremely crispy exterior while keeping the inside moist.
Sam Kim's Gamja Gajami Gui
An elegant fish dish of lightly grilled flatfish paired with garlic and vinegar-seasoned potatoes.
Jung Ji-sun's Snowflake Dumplings
A hearty dumpling with a crispy bottom, juicy filling, and an ornate snowflake-flecked fried crust
Jang Ho-jun's Mentaiko Mayo Potato Salad
A creamy potato salad with mentaiko mayo sauce and crispy bacon that maximizes flavor and texture.
YOOXICMAN Air Fryer Reverse Sear Steak
A method for making a steak that is perfectly moist on the inside and crispy on the outside using an air fryer and a thermometer.
Raymon Kim's King Black Tiger Shrimp Oil Pasta
A rich oil pasta that maximizes the deep umami of king black tiger shrimp by using a stock made from the shrimp's shells and heads.
Ttukdak Hyung's Kung Pao Chicken Intestines Fritters
Chicken intestines are coated with curry powder and chicken frying flour, then deep-fried until crispy, and tossed in a spicy-sweet Kung Pao sauce made with garlic and Vietnamese chili peppers.
Ttukdak Hyung's Grilled Pork Spine
Generous grilled pork spine coated with a sweet and spicy sauce made with gochugaru, soy sauce, and gochujang, then grilled to perfection.
Ttukdak Hyung's Baek Sundae Bokkeum
A savory and mild stir-fry of sundae (Korean blood sausage) and vegetables like cabbage and mushrooms, seasoned with soybean paste and perilla oil.