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30–44 min
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Seonkyoung Longest Honey Butter Baby Potato Roast
A sweet and savory baby potato dish where crushed baby potatoes are coated with rich butter and sweet honey, then roasted until golden and crispy.
Ttukdak Hyung's Ddeongboshah
A crispy fried snack made by mixing shrimp, scallions, and green chili with tempura flour and butter, stuffing it into fish cake, then deep-frying until golden.
Jung Ho-young's Perilla Leaf Kimchi
A summer side dish by Chef Jung Ho-young, made by thinly spreading a savory seasoning blended with ground anchovies onto perilla leaves.
Ttukdak Hyung's Watermelon Hwachae
A refreshingly sweet and tangy watermelon hwachae made by mixing watermelon and tropical fruits with strawberry milk, clear lemon-lime soda, and lemon juice
Seonkyoung Longest Spicy Pork Bulgogi
A pork bulgogi recipe that achieves deep, natural sweetness and spiciness with a special seasoning sauce made by blending apple.
Kim Ho-yoon's Tomato Curry
A deep, hearty tomato curry made with thinly sliced beef short plate, stir-fried cabbage, and peanut butter.
Ttukdak Hyung's Watermelon Juice
Blend watermelon, ginger, and ice together, then top with watermelon cubes and mint for a refreshing and fragrant watermelon juice.
Kim Ho-yoon's Tomato Polpette
Tender meatballs made with milk-soaked bread, topped with a rich tomato sauce and mozzarella cheese, then baked in the oven—a perfect home party dish.
Ttukdak Hyung's Watermelon Bruschetta
An innovative watermelon bruschetta featuring sweet watermelon and cream cheese on crispy baked baguette, finished with balsamic glaze and basil.
Kim Ho-yoon's Crispy Bacon Potato
Baby potatoes are briefly boiled in salted water, crushed, and pan-fried in bacon fat and butter until crispy, served with a homemade dipping sauce for a crunchy drinking snack.
Jung Ho-gyun's Oi Sobagi
Stuffed cucumber kimchi made by blanching cucumbers in boiling salt water to preserve their crunch, then stuffing them with a filling that includes slit cheongyang chili peppers.
Jung Ho-gyun's Spring Greens Bibimbap
A seasonal bibimbap bowl topped with fragrant spring greens, savory clam garnish, and a sweet-spicy dallae-jang sauce