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Jung Ho-gyun's Paper-Steamed Grilled Fish
A camping-style grilled fish where fish stuffed with large green onion and lemon is wrapped in wet paper and grilled over charcoal, keeping the flesh moist and tender.
Ttukdak Hyung's Squid Intestine Pasta
A unique pasta that uses the rich intestines of a whole steamed squid as a sauce for a savory and deep flavor.
Ttukdak Hyung's Horaegi Tongjjim
Whole horaegi steamed in a steamer to remove fishiness with soju, then steamed for exactly 7 minutes to keep it moist and enjoy the rich flavor of the innards.
Seungwoo Dad's Traditional British Dessert Trifle
A traditional British dessert with layers of soft cake sheet, sweet homemade custard cream, and tangy fruit jam.
Ttukdak Hyung's Uni Ikura Don
A premium rice bowl topped with salmon roe lightly cured in a savory homemade soy sauce and sea urchin brimming with nuttiness from perilla oil.
Ttukdak Hyung's Danhobak Sikhye
A cool and sweet traditional beverage made by mixing mashed steamed sweet pumpkin into basic sikhye, which is fermented rice with malt water over a long period.
Striker Chef's Galbi Meat Southeast Asian Stir-Fried Noodles
A local-style rice noodle dish featuring the unique aroma of lemongrass and lime leaves, stir-fried with spicy-sweet sauce and chewy galbi meat.
Striker Chef's K-Style Carbonara
A Korean-style carbonara based on the Western Cuisine Technician Exam formula, using heavy cream and egg yolk to create a smooth, rich sauce.
Lee Yeon-bok's Braised Baby Broccoli
Crunchy baby broccoli braised in savory Chinese-style oyster sauce, topped with crispy garlic flakes—a healthy side dish.
Okjubu's Perilla Seed Bulgogi Gimbap
A delicious gimbap stuffed with fragrant perilla leaves and sweet, savory bulgogi
Okjubu's Sukjunamul Muchim
A super simple side dish that enhances crunchiness and adds umami with soup soy sauce and anchovy sauce.
Okjubu's Bomdong Cucumber and Wild Chive Muchim
A fresh geotjeori muchim made by tossing crisp bomdong and fragrant wild chives in a savory secret sauce.