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Fabri's No-Oven Strawberry Tart
A classic strawberry tart with a crispy biscuit base made without an oven, filled with smooth cream and topped with fresh, tangy strawberries.
Fabri Basil Pesto
This is an original traditional Italian basil pesto made by grinding ingredients in a mortar without a blender, preserving the aroma and color of the ingredients.
Fabri's Frozen Dumpling Gratin
A sophisticated oven-baked dish layering store-bought frozen dumplings with homemade tomato sauce and rich béchamel sauce, then baked until golden.
Fabri's Ragù Paccheri Pasta
A traditional Italian pasta dish made by generously tossing large tube-shaped paccheri with a rich ragù sauce, finished using an emulsion technique.
Ttukdak Hyung's Egg Rice Burger
A high-end rice burger filled with spam, tuna mayo, and spicy-sweet stir-fried kimchi between egg rice pancakes made with enoki mushrooms for added texture.
Hwang Jin-sun's Beef Short Plate Soybean Paste Stew
A rich and savory stew made by first grilling beef short plate to extract its fragrant fat, then simmering with chili powder and soybean paste for a bold, deeply flavored broth.
Shin Dong-min's Perilla Seed Samgyetang Udon
A premium nourishing dish that enhances the delicate flavor of a rich, slow-simmered chicken broth by blending it with udon dashi and fine perilla seed powder, served with chewy udon noodles and sticky rice for a complete, satisfying meal.
Shin Dong-min's Salmon Mabushi
A dish where tender salmon cubes marinated in a special sesame sauce are served over rice, finished with hot broth to transform into an ochazuke.
Shin Dong-min Simple Fried Rice with Egg
Authentic fried rice with a crisp texture achieved by removing moisture from green onions and maintaining pan temperature to cook each grain of rice separately and evenly.
Shin Dong-min's Black Sea Bream Katsuo Shabu Shabu
A clean, delicate hot pot dish featuring fresh black sea bream thinly sliced and briefly blanched in a clear katsuo broth simmered using the 85-degree residual heat technique.
Shin Dong-min's Ma Onsen Egg Cold Udon
A bokke-style cold udon where chilled udon noodles are mixed with finely grated ma and a smooth onsen egg made in a rice cooker, creating a refreshing and luxurious dish.
Ttukdak Hyung's Garlic Bossam
Tender and savory garlic bossam made by braising whole pork belly in makgeolli and soy sauce seasoning with minced garlic