The Dessert EP7
The remaining three chefs, who are closer to winning, await a mission to showcase their brands.
The remaining three chefs, who are closer to winning, await a mission to showcase their brands.
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On the final day, the focus shifts to whether Paik's restaurant has reached its sales goal.
Paik's restaurant tries to launch crungji, a flat croissant, to appeal to French customers.
Participants face the final mission to unveil the doors to their dream store.
The remaining three chefs, who are closer to winning, await a mission to showcase their brands.
As Fall arrives, the friends eagerly await their harvest, especially sesame leaves and watermelons.
They experience ups and downs in farming, battling weeds while enjoying their home-cooked meals.
Staff gets ready for the second winter operation, coping with diverse guest preferences.
Amidst busy dinner preparations, the guests' reactions to the new waffle dessert are revealed.
Edward Lee heads to the countryside for K-grandmas' flavors with Yo-han, A-sung, and Shi-ah!
Chef Ryan shares with us how to make goguma mattang, or candied sweet potatoes, one of the most popular after-school snacks in Korea. Sweet potatoes are deep-fried and coated in caramelized sugar to make this beloved snack that is crispy on the outside and soft on the inside. The chef gives a special tip to make the candy shell extra crunchy.
In this special episode to celebrate malbok, the last of the three hottest days in Korean summer, Chef Ryan shares with us how to make subak hwachae, or watermelon punch. He adds ginger syrup and five-flavor berry syrup to the original recipe to add rich flavors and aromas. Beat the heat with this refreshing summer dessert drink served in a watermelon bowl.
Chef Ryan shares with us how to make Andong jjimdak, a braised chicken recipe originating from the Andong region in Gyeongsangbuk-do Province. Chicken, assorted vegetables, and glass noodles are braised in a soy sauce-based savory sauce. Surprise your family with this delicious crowd-pleaser.
Chef Ryan shares with us how to make mulhoe, a cold and spick raw fish soup. It is one of the most popular seafood dishes during the sizzling Korean summer, especially at the beach. Sliced raw flounder and assorted vegetables are tossed in a spicy and sweet sauce for a refreshing, wholesome summer dish.
Chef Ryan shares with us how to make tteokgalbi, or grilled beef rib patties. It is a traditional Korean royal dish where finely minced beef ribs are marinate d in a sweet and salty sauce. Learn how to make this juicy, flavorful dish perfect for the summer grilling season.
Explore Daegu's food scene with Youngja & Seri: star chefs, foodie experts, & more!
Gourmet Queens Youngja & Seri's Healing Food Tour: Off to Cheongdo & Jirisan Delights!
On the sixth day, Chef Paik chooses bibimbap as his strategic menu—easy and quick to prepare.
The first attempt at makgeolli bread fails. Day 5 begins, crucial for reaching the sales goal.
In a surprising turn of events, a record number of contestants face elimination.
Chefs have to create a dessert that looks exactly like the real thing along with the taste.
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