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Lee Won-il's Perilla Leaf Chimmichuri Pot Steak
Pot steak with a Korean twist using fragrant perilla leaves in chimmichuri sauce, featuring a crispy exterior and tender interior
Lee Yeon-bok's Special Teriyaki Chops Steak
A Chinese-style chops steak with juicy, tender texture and intense umami flavor, enhanced by a homemade teriyaki sauce
YOOXICMAN's Cheese Skirt Burger
A dangerously crispy cheese crouton burger made in a single pan
Ttukdak Hyung's Boneless Duck Stew
A super simple nourishing dish that creates a Jeolla-style duck stew in just 10 minutes using store-bought galbitang broth and perilla seed powder, made with boneless duck meat for roasting.
Lee Yeon-bok's Cabbage Rice Bowl
A crisp-textured cabbage rice bowl made quickly and simply with just one frying pan
Ttukdak Hyung's Grilled Marinated Pork Neck
Pork neck coated with glutinous rice flour and pan-fried until crispy, then tossed in a sweet and spicy sauce made with ketchup, gochujang, and Jin-ganjang, served with shredded scallion salad.
Okjubu's Pork Cutlet Kimchi Nabe
A harmonious fusion of air-fried mini pork cutlets and a spicy, hearty kimchi stew
Imokase's Perilla Seed Kalguksu
Imokase's stir-fried perilla seed and anchovy dish that preserves the crisp texture and vibrant green color of perilla seeds, enhanced with scallion oil for rich flavor.
Ttukdak Hyung's Japanese-style Teppanyaki Steak Donburi
Authentic Japanese-style teppanyaki steak donburi served with beef cooked in fragrant garlic oil and a sweet-savory sauce made from grated onion, soy sauce, and seasonings.
Ttukdak Hyung's Rice Cooker Sous Vide Bossam Samhap
Pork belly sous vide for 6 hours using the rice cooker's keep-warm function, served with braised kimchi and soft tofu as a samhap (three-item combination).
Ttukdak Hyung's Super Simple Rice Cooker Curry
A rich, deep-flavored curry made in a rice cooker by combining onions, beef, curry powder, and espresso—delivering the taste of a professional restaurant.
Ttukdak Hyung's Chonggak Kimchi Braised Pork Belly
Instead of napa cabbage kimchi, use young radish (chonggak) kimchi for a crunchy texture, and sear the whole pork belly to develop deep flavor in this kimchi braise.