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Okjubu's Kimchi Potato Bread
A delicious treat with soft potato dough stuffed full of crunchy fresh kimchi and savory cheese
Yeo Kyung-rae's Sticky-Free Sweet Potato Paps
A Chinese-style sweet potato dessert with a crisp, glass-like exterior and moist interior, made without corn syrup by coating with sugar syrup.
Jung Ho-young's Grouper Cream Croquette
A premium fried dish inspired by Japanese specialty restaurants, using leftover grouper sashimi and kimbap strips, combined with a smooth white cream sauce and deep-fried to a crisp exterior and moist interior.
Jung Ho-young's Anchovy Rice Balls
Moist, tender anchovy stew with a sweet-salty balance and fragrant vegetables, perfectly paired in these rice balls.
Fabri's Piadina
A traditional sandwich made by filling lightly baked Italian-style flatbread with savory mozzarella cheese, prosciutto, and fresh arugula.
YOOXICMAN's Milanesa Napoletana
A hearty soul food dish featuring crispy beef cutlet topped with rich tomato sauce, ham, and cheese, baked to perfection
This Man's Cook Stuffed Egg
A vibrant finger food dish where hard-boiled egg yolks are mixed with various vegetables and ham, then generously stuffed into the egg whites using a mayonnaise-based sauce.
Kim Dae-seok's Carrot Jelly
An innovative jelly dish made by setting finely pureed carrots rich in beta-carotene with agar powder and honey, perfect as a healthy snack or children's treat.
Sung Si-kyung's Butter Cookies
Classic butter cookies made by piping a dough of butter, sugar, egg, and cake flour, then baking.
Sung Si-kyung's Plain Naan
A chewy and mild Indian traditional bread made by kneading bread flour with yogurt and cooking it in a dry pan
Sung Si-kyung's Smile Gimbap
A super simple gimbap with sausage cut to form a smiling mouth, finished with black sesame seeds and ketchup for a cute face.
Yoon Yi-ryeon's Steamed Sweet Potatoes with Raw Peanuts
A nutritious snack that brings out the moist, sweet-and-salty flavor of seasonal new sweet potatoes, raw peanuts, and kidney beans steamed in salted water.