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Striker Chef's Fried Imitation Crab Meat Kimbap
A special mini kimbap with maximized texture by finely shredding and crisply frying imitation crab meat and adding soft egg garnish strips.
Striker Chef's Soufflé Pancakes
Fluffy and soft cafe-style soufflé pancakes made at home using a regular frying pan and steam technique.
Ttukdak Hyung's Potato Leek Soup
A classic French Vichyssoise-style soup, made by simmering leeks sautéed in rich butter and tender potatoes with milk, then blended and served chilled.
Ttukdak Hyung's Kimchi Cream Risotto
A fusion risotto made by stir-frying minced bacon and vegetables, then adding milk, cream, and kimchi sauce to simmer rice.
Ttukdak Hyung's Blood Sugar Spike Yeop-tteok Pizza
A highly addictive fusion pizza topped with spicy tteokbokki, sweet corn, and melted cheese, baked on a pizza crust.
Ttukdak Hyung's Soft Shell Crab Tempura
Soft shell crab, with no hard shell, is fried whole until crispy, offering a savory flavor, paired with a spicy pollock roe wasabi mayo sauce.
Ttukdak Hyung's Horae-gi Mulhoe
A super simple special mulhoe made with fresh in-season horae-gi (small squid) cleaned and mixed with crunchy vegetables and sweet-and-sour store-bought naengmyeon broth.
Ttukdak Hyung's Oyster Katsu Sandwich
A sandwich filled with thick, crispy oyster katsu, fresh cabbage, and tangy tartar sauce between slices of bread spread with sweet and savory tonkatsu sauce.
Ttukdak Hyung's American-style Caramel Apple
A sweet and chewy homemade caramel sauce generously coated over a whole apple and finished with colorful sprinkles—an American-style dessert.
Striker Chef's Oyster Aglio e Olio
A winter delicacy of aglio e olio, featuring fresh oysters, the sea's milk, and crisp broccolini, simmered in fragrant olive oil with a touch of spice.
Striker Chef's Clean Seaweed Soup
A seaweed soup with a deep and clean flavor made only with seaweed stir-fried in sesame oil and vegetable coin stock, without meat.
Striker Chef's Spicy Cheongyang Pepper Beef Fried Rice
A highly addictive, stimulating fried rice with the fiery spiciness of Cheongyang peppers and a sweet and savory sauce, made with minced beef maximized for the Maillard reaction.