Chef Lee Won-il's Basic Principles of Fish

Chef Choi Hyun-seok's hands never dull.

The Taste of Chef Choi Hyun-seok's Original Recipe

Chef Choi Hyun-seok's standards for quality ingredients used in employee meals

Chef Choi Hyun-seok's most difficult task when preparing staff meals

Chef Choi Hyun-seok's scallop pasta

Please sell it quickly

Chef Choi Hyun-seok's cute mistake

Chef Choi Hyun-seok's fusion pasta

Chef Choi Hyun-seok cooks with his eyes closed

Red bean paste wrapping

How to make melon taste better

Should I do business with this?

Let's learn how to make rolled eggs

The taste of aged gochujang aged for 30 days

Making donuts

30-day aged beef cuts

Tteokbokki (fried rice cakes)

Gochujang + butter + milk = cheese?

Why Gochujang Ages Quickly

I was roasted by my junior

The revenge of the boss who has a grudge

If this is the case, why do we have a guide?

Learn how to make spicy spring rolls from a Chinese food master

Chef Yeo Kyung-rae's spectacular fire show

When it's hot, clap your hands

This time I tried to stir-fry the boss

Chef Choi Hyun-seok's vongole pasta

Could you please give me a thumbnail?

Let's make salmon steak

Let's stir-fry Seungwoo's dad

Are you here to play?

Pizza tasting event I made

Pizza Burning Event

Making your first pizza

How to make garlic slices quickly

Let's wash the mussels

How to use a tomahawk

Differences in meat depending on cooking method

Making a Simple Demi-Glace Sauce

Get a job at Chef Choi Hyun-seok's restaurant

The Importance of Documentation

How to lose weight easily

Eggs made from grass?

Targeting the enthusiast segment

Does it taste burnt if you put green onion oil in it?

How to make it taste good easily

The process of developing a smoky flavor in meat