Chef Ryan shares with us how to make kkotgetang, or crab stew. Seasonal Asian blue crabs and vegetables are cooked in a flavorful broth made from dried anchovies, dried kelp and Korean radish. The stew is garnished with chrysanthemum greens for an extra kick of flavor. As the cool breeze fills the air, this comforting dish is sure to warm you up this fall.
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Today's mission! Overcome the 'Hellish Turnover Rate'!
Employees experiencing a collective meltdown leading to dissatisfaction among customers?!
Gwangsoo masters island life! Hojun tackles sauce-making, and fishing excitement ensues.
Hojun escapes! A new rebellion begins as Chef Cha's cooking show and Haejin's island tour start.
Dae-young always third wheels in Sang-woo and Su-ji's date. Sang-woo even says he's a good match.
The Youn's family is finally leaving for a vacation! To the mountains, the beach, and downtown!
The second mission kicks off with a '3:3:3 Team Battle' to determine team members.
The first mission kicks off, requiring the contenders to create large anniversary cakes
The sweet and fierce dessert war begins among the ten contenders.
Third guest Kim Nam-gil arrives, showering praise on the brothers in a lively island life!
Haejin and Seungwon team up for summer recipes, including a special menu reveal!
The remaining three chefs, who are closer to winning, await a mission to showcase their brands.
Baek goes all out, preparing a life-defining pork belly rice bowl for the special guest!
Having suffered the shame of being last place, Team Baek is now determined to deal with it.
Hojuni returns, Chef Cha makes handmade tofu, and Haejin goes on a fishing adventure.
The family returns to the island, Haejin showcases inventions, and a special guest arrives.
Youn's Kitchen has charmed even a group of chefs! The group is busier than ever with so many orders.
Chef Ryan shares with us how to make tteokguk, or a rice cake soup to celebrate the New Year. Thin slices or rice cakes are cooked in a milky beef broth and garnished with various toppings, such as julienned egg omelet, chopped scallions, red chili slices and seasoned laver strips. Try making this hearty and comforting soup for your loved ones to ring in the new year for a fresh start.
Chef Ryan shares with us how to make a Korean-style pork crown roast. A full rack of pork loin ribs, marinated in galbi sauce, is arranged into an elegant crown. The cavity of the crown is filled with a stuffing made from braised kimchi, cinnamon powder, onion and apple. This stunning centerpiece dish may take a while to prepare but it is guaranteed to bring the holiday cheer to your dinner table.
Chef Ryan shares with us how to make gulmuchim and guljeon, or raw oyster salad and oyster pancakes. Plump oysters are seasoned with sweet and spicy sauce and combined with crispy slices of Korean pear and cucumber to make a refreshing raw oyster salad. For oyster pancakes, oysters and chopped scallions and chilies are coated in flour and egg batter and pan-fried to a golden perfection.
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