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Striker Chef's Asian Lobster Bisque Egg Noodles
Rich and deep lobster bisque noodles with a Korean touch, using gochujang and doenjang instead of tomato paste.
Ttukdak Hyung's Homemade Tuna Dashi Powder
A natural seasoning made by drying canned tuna, rich in umami and safe to consume.
Ttukdak Hyung's Tender Chuck Eye Roll Gui
A garlic beef grilled dish that uses baking soda to amazingly tenderize the otherwise tough and chewy chuck eye roll, making it a cost-effective yet tender treat.
Seungwoo Dad's Homemade Bacon
A traditional homemade bacon made by curing whole pork belly with salt, sugar, and sodium nitrite for a week, then slowly baking at low temperature in the oven.
Seungwoo Dad's Dongpo Pork
Tender and succulent pork belly dongpo pork, cooked via sous vide or long simmering, with caramelization and homemade five-spice powder adding deep flavor.
Seungwoo Dad's Chinese-Style Chow Mein
Make a crispy nest by frying soaked Hong Kong noodles until golden brown, and top with vegetables and pork stir-fried in a sweet and sour sauce.
Ttukdak Hyung's Seasoned Chamnamul
A super-simple 5-minute side dish that maximizes the fragrant, tangy flavor of chamnamul by adding just a touch of vinegar to the oyster rice seasoning sauce.
Ttukdak Hyung's Buchu Muchim
A mild, savory, and slightly spicy buchu and scallion salad that pairs well with meat dishes.
Ttukdak Hyung's Coconut Sherbet
An exotic dessert made by scooping out the flesh from a coconut, simmering it with coconut milk, blending, and freezing again in the coconut shell.
Ttukdak Hyung's Japanese-style Dakmoksal Kkotchi
Chicken neck meat, cleaned with flour to remove any gamey smell, is skewered and grilled while being repeatedly brushed with a sweet and savory teriyaki sauce, creating a Japanese-style appetizer.
Ttukdak Hyung's Pork Yutong Gui
A grill dish made by marinating pork yutong, a special cut with a chewy texture similar to pork jowl, in garlic salt seasoning and grilling until golden brown.
Ttukdak Hyung's Fish Cutlet
Crispy and moist nostalgic school lunch-style fish cutlet made by coating white fish fillets in batter and frying until golden brown.