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Yeo Kyung-ok's Beef Brisket Bok Choy Stir-Fry
A dish where fatty beef and watery vegetables are briefly blanched in boiling water to reduce greasiness and excess moisture, then stir-fried with a spicy, savory oyster sauce.
Seungwoo Dad's Cuban-Style Roast Pork
A Cuban-style whole roasted pork, marinated for 24 hours in a refreshing and exotic mojo sauce with oranges, limes, mint, and cilantro, then baked in the oven.
Jung Ho-young's Cheese-Stuffed Hamburg Steak
Homemade hamburger steak with tender meat and a rich, oozing cheese center
Hwang Jin-sun's La Rou Deopbap
A uniquely flavored rice bowl made by preparing your own Chinese-style bacon (la rou), stir-frying it with vegetables, and steaming it to perfection.
Raymon Kim Steak Sandwich
A premium steak sandwich featuring a secret honey-garlic butter infused with meat juices, paired with generous cheese, just as it was sold in the actual restaurant.
Raymon Kim's Beef Paprika Stir-Fry
A Southeast Asian-style stir-fry that quickly sears over high heat to preserve the crisp texture of paprika and the rich, savory juices of beef.
Kim Yoo-ah's Tom Yum Goong Ramen
A tangy and spicy tom yum goong ramen made with shrimp broth and Thai herbs
Kim Yoo-ah's Khanom Pang Na Moo
A Thai snack of crisp fried bread topped with seasoned pork, served with a refreshing sweet-and-sour ajat cucumber relish.
Kim Dae-seok 5-Minute Toast
A quick and delicious street-style toast that melts with the rich aroma of margarine, sweet touch of sugar, and gooey cheese in just 5 minutes.
Choi Kang-rok's Chicken Terrine
A sophisticated appetizer made by layering chewy chicken and gizzards between soft Camembert and Brie cheeses, then chilling it to set, served with a sweet and spicy plum jam.
Seungwoo Dad's Pastrami
A week-long process of brining, sous vide, and oven roasting yields homemade pastrami barbecue with incredible tenderness and smoky flavor.
Choi Kang-rok's Agwigan Yori
A luxurious anju (snack/appetizer with alcohol) made by cooking monkfish liver at a gentle 85 degrees Celsius, solidified tightly by pressing it in a mold with a heavy stone instead of the traditional roll shape, and served with pickled plums.