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Jung Ho-young's Egg-in-Egg Steamed Egg
A Japanese-style steamed egg with a pudding-like texture, using real eggshells as vessels and seasoned with katsuobushi broth and soy sauce.
Oh Se-deuk's Fish Cake Nurungji Tang
A signature dish featuring crispy fried glutinous rice nurungji topped with seafood and skewered fish cakes stir-fried in a thick, Chinese-style dashi sauce.
Hwang Jin-sun's Donggo Gaepyeontang
A light and warming winter soup featuring thinly sliced tender chicken breast and aromatic donggo (dried shiitake) mushrooms in a clear, clean broth.
Seungwoo Dad's Tuna Kabayaki Stir-fry
A sweet and savory dish made by reducing the kabayaki sauce commonly used in Japanese grilled eel, and coating seared crispy-on-the-outside, tender-on-the-inside tuna cubes and shishito peppers.
Shin Dong-min's Crispy Dureup Tempura
A refined tempura made by marinating dureup, Korean angelica-tree shoots, in a katsuobushi-based suiji broth for deep umami before frying it in a light, crisp batter.
Raymon Kim's Thai Beef Salad
A tangy and sweet Southeast Asian salad featuring tender sirloin seared only on the surface, enhanced with fresh vegetables and fragrant perilla root for an intense aromatic flavor.
Yoon Joomo's Perilla Shoot Pancake
A delicate vegetable pancake made with abundant fresh perilla shoots and minimal batter, resulting in a thin, savory, and fragrant dish.
Chinese Cuisine Witch's Mint Chocolate Sweet Potato Matang
A dessert that adds a unique twist to sweet potato matang by pairing it with mint chocolate.
Yoon Yi-ryeon's Lotus Root Pickles
A refreshing summer lotus root pickle made by briefly simmering pre-cooked lotus root in a sweet and sour vinegar solution.
Sung Si-kyung's Fruit Sandwich
A moist fruit sandwich made easily and elegantly at home using leftover fresh cream and sweet canned fruit
Yoon Yi-ryeon's Fresh Seaweed Namul Muchim
A simple namul side dish made by blanching or using raw fresh seaweed
Aha Bujang's Grilled Tilefish with Stir-Fried Vegetables
A grilled tilefish dish with a crispy, fried-like exterior, topped with vegetables stir-fried in oyster sauce and soy sauce for enhanced flavor.