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Chinese Cuisine Witch's Flower Crab Doubanjiang Pasta
A spicy Chinese-style pasta made by stir-frying spaghetti with flower crab, doubanjiang red sauce, and chili oil, then adding egg to create a rich consistency.
Sung Si Kyung's Jaga Toro Rice Bowl
A unique delicacy rice bowl made by microwaving and roughly mashing potatoes, then topping rice with a savory stir-fried minced pork sauce to mix and eat.
Kim Yoo-ah's Yamama
A Thai-inspired ramen salad featuring boiled ramen mixed with fresh seafood and vegetables in a tangy, sweet fish sauce-based dressing.
Baek Jong-won's Makgeolli Clam Stir-fry
A unique clam stew-stir-fry with rich, savory depth achieved by stir-frying clams in generous garlic oil, then adding makgeolli and butter for a luxurious, aromatic finish.
Seungwoo Dad's Black Pepper Shrimp
A Singapore-style pepper shrimp that maximizes pungent and savory flavors by generously grinding whole black pepper into sesame oil and oyster sauce.
Solo Cooking God's Pork Loin Braised with Cola
Pan-sear whole pork loin until crispy on the outside, then braise it thoroughly in cola and soy sauce for a richly thick exterior and tender, juicy interior.
Ttukdak Hyung's Hong Kong-style Steamed Scallops with Glass Noodles
An exotic, high-end scallop dish made by topping thin glass noodles with Haesung soy sauce and aromatic vegetable oil sauce, then steaming with red scallops.
Baek Jong-won's Jokbal Bap
A rice bowl that recreates the smooth texture and flavor of Thailand's Kaokamu by simmering leftover jokbal in a soy sauce and sugar base.
Aha Bujang's Authentic Nagasaki White Jjamppong
Nagasaki-style jjamppong with a deep, savory broth made from rich beef bone stock, stir-fried fresh seafood and vegetables for a smoky, umami-packed flavor
Aha Bujang's Pork Neck Tonkatsu
Crispy fried chewy pork neck served with a nostalgic Western-style sauce made from vegetable stock and cream soup base
Seonkyoung Longest's Vegan Yukgaejang
A hearty, spicy soup made by simmering various mushrooms, large green onion, and tofu in a shiitake mushroom broth with a fiery dadagi seasoning.
Lee Hye-jung's Home-Style Pork Belly Malatang
Lee Hye-jung's malatang, easily and spicily simmered at home with a doubanjiang-based aromatic seasoning, thinly peeled cucumber, carrot, mushrooms, and pork belly using a potato peeler