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Kim Ho-yoon's White Ragu Chicken Yubuchobap
A premium yubuchobap featuring a savory white chicken ragu with a subtle truffle aroma, generously piled onto large yubu wrappers.
Kim Ho-yoon's Perilla Seed Stir-fried Oyster Mushrooms
A moist and chewy side dish made by stir-frying blanched oyster mushrooms with perilla seed powder and mushroom broth
Jung Ho-gyun's Onion and Shredded Radish Squid Jeotgal Muchim
A side dish that mixes store-bought squid jeotgal with three times the amount of crunchy shredded radish and onion, creating a non-salty, refined muchim.
Jung Ho-gyun's Sprouted Brown Rice Salmon Poke
A super-simple diet rice bowl where warm brown rice sushi is topped with crushed raw salmon, made fresh using only a microwave and knife, no fire needed.
Jung Ho-gyun's Spicy Chapagetti
Chapagetti topped with charred cheongyang chili peppers that bring out sweetness and heat
Jung Ho-gyun's Bulgogi Butter Egg Rice
A sweet and savory egg rice made by arroser-ing a fried egg with store-bought bulgogi sauce, butter, and garlic flavor
Lee Hye-jung's Mushroom Hot Pot
A deep and refreshing mushroom hot pot made by arranging various mushrooms and seasoned beef in a pot and simmering in a clean broth.
Lee Hye-jung's Clam Doenjang Udon
A hangover-curing udon made by gently dissolving doenjang in a refreshing clam broth and adding bok choy and udon noodles.
Lee Hye-jung's Mugwort Jeon
A light and savory spring mugwort jeon made with only egg wash, fresh mugwort, and cheongyang chili pepper, without any flour.
Lee Jae-hoon's Yeol Ramyun Risotto
A unique ramyun risotto made in a fine-dining style, combining the spicy kick of Yeol Ramyun seasoning with the richness of cheese and butter.
Lee Jae-hoon's Watermelon Prosciutto Caprese
A 3-minute wine snack made with sweet watermelon, savory prosciutto, nutty pistachios, and extra virgin olive oil.
Sung Anh's Super Tuna Melting Onigiri
Chef Sung Anh reimagines his cherished American-era tuna melt sandwich into a fusion onigiri. Crispy roasted seaweed is layered with seasoned rice, mayonnaise-tuna mixture, herbs, and cheese, then folded in half to create a melty, savory bite.