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Park Joon-woo's Artichoke Jambon Baguette Sandwich
A rich picnic sandwich packed with jambon, sliced cheese, tender marinated artichokes, and boiled eggs, layered on a baguette brushed with butter and mayonnaise for moisture barrier and stickiness.
Jang Ho-jun's Button Mushroom Geumkatsu
A reinterpretation of the truffle geumkatsu from the Black and White Chef restaurant mission, this premium katsu features thick pork neck steak cooked sous vide to lock in juices, topped with raw button mushrooms for an exquisite flavor.
Jang Ho-jun's Yakisoba
An authentic yakisoba featuring a golden ratio of Worcestershire sauce and ketchup that reduces acidity while enhancing familiar savory depth.
Oh Se-deuk's Gim Ssambap
A unique self-assembled gim ssambap where California roll ingredients are wrapped directly in seaweed with rice and various toppings, without rolling.
Hwang Jin-sun's Stir-fried Scallops with Chives
A super-fast Chinese dish that captures the fragrant, tender seasonal chives and chewy scallops, stir-fried in hot oil for just 3 minutes with a smoky wok flavor.
Hwang Jin-sun's Chinese Restaurant-Style Ulmyeon
A warm, comforting noodle dish made with mildly sweet napa cabbage and zucchini, abundant seafood blanched to create a clean broth, thickened with starch and egg, and finished with a hearty, soothing texture.
Hwang Jin-sun's Bipungtang Kkotge
A Hong Kong-style crab dish where deep-fried crab is tossed with crispy garlic flakes and breadcrumb seasoning to maximize flavor.
Hwang Jin-sun's Pidan Tofu
A super simple Chinese-style cold dish appetizer with soft silken tofu, aged duck egg (pidan), and a subtly spicy garlic soy sauce
Fabri's Garussal Focaccia
An Italian traditional-style focaccia made with Garussal, baked crispy on the outside and chewy on the inside.
Fabri Panettone French Toast
A fine dining-style dessert made with traditional Italian panettone, featuring a refreshing orange sauce and smooth cream.
Solo Cooking God's Spicy Gyeranjuk
A super-fast hangover juk made by stir-frying thinly sliced pork belly with a spicy gochujang sauce and boiling it in a ttukbaegi for just 10 minutes.
Okjubu's Sundubu Ganjang Jorim
A unique braised dish where sundubu is first air-fried until firm on the outside, then topped with a sweet and savory minced beef soy sauce.