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Jung Ho-gyun's Southeast Asian-Style Watermelon Shrimp Salad
An exotic summer salad combining sweet watermelon and spice-poached shrimp with a lime and fish sauce dressing
Lee Jae-hoon's Zucchini Blossom Fritters
An Italian-style delicacy of stuffed zucchini blossoms coated in a crispy batter and deep-fried
Striker Chef's Sweet Pumpkin Puree Sous Vide Chicken
A luxurious chicken steak featuring tender sous vide chicken thigh meat, pan-seared to a crispy exterior and juicy interior, served with a sweet and rich sweet pumpkin puree.
Seungwoo Dad's Shepherd's Pie
A British meat pie made by stir-frying ground lamb with vegetables, tomato paste, and dark beer to make a sauce, then topping with mashed potatoes and cheese and baking.
Seungwoo Dad's Duck Fat French Fries and Chippy Tea
After boiling and freezing potatoes to remove moisture, then frying them in duck fat at a low temperature and again at a high temperature for extreme crispiness, this is a British-style French fry and sandwich.
Ttukdak Hyung's Agedashi Tofu
A Japanese-style deep-fried tofu dish made by coating water-drained silken tofu with starch powder, frying until crispy, and serving with a homemade katsuobushi tare sauce packed with umami.
Ttukdak Hyung's Wasabi Mayo Chicken Neck Meat Tempura
A special fried dish of chicken neck meat, double-fried in a batter with minced chili peppers for spiciness, served with a pungent wasabi mayo sauce.
Ttukdak Hyung's Jokbal Twigim
Crispy on the outside, tender on the inside: trendy pork trotter dish boiled for 2 hours with ssanghwa tea and jocheong, then coated in breadcrumbs and deep-fried.
Okjubu 8-Minute Galbitang
A super-fast, restaurant-style galbitang made in just 8 minutes by adding shabu-shabu beef and ginseng to store-bought galbitang powder.
Okjubu's Refreshing Acorn Jelly Bowl
A refreshing summer delicacy featuring thick slices of acorn jelly, crisp cucumber ribbons, and spicy-sour kimchi floating on a chilled anchovy broth with ice cubes.
Choi Kang-rok's Agwi Jjim-guk
Monkfish is salted to remove its fishy odor, then simmered in sake and water until the liquid is reduced. Green onions and butter are added to enhance the flavor, creating a Japanese-style braised monkfish dish with a salty broth.
Jung Ho-young's Sea Bream Tadaki
Fresh large sea bream is prepared and quickly seared over rice straw fire, creating a deep smoky aroma and tender texture in this refined Japanese tadaki dish.