24 All-Star Recipes from Michael Symon and Esther Choi, Hosts of '24 in 24: Last Chef Standing'

24 in 24: Last Chef Standing is all about endurance, speed and agility in the kitchen. But when hosts Michael and Esther are cooking at home, they focus on flavor and technique.

"Take care not to overcook the egg — you want it runny so that it coats the vegetables and crunchy rice with every bite," Esther says.

Simple ingredients like crumbled feta, San Marzano tomatoes and garlic will make this comforting egg dish a top-contender for your breakfast-for-dinner rotation.

Japchae are Korean sweet potato noodles. They're light but durable, and they absorb the bold flavors of Esther's seasame beef in this hearty stir-fry.

You can't go wrong with these rich lamb tacos! Once the aroma of smashed garlic, fresh cilantro and warm cumin hit your kitchen, you won't want tacos any other way.

Even spice lovers might not prepared for the heat and bold flavors in this succulent pinneapple and gochuhang pork belly combo.

Michael's "snake method" refers to the way in which he sets up the briquettes on the grill. They form a line, which slowly but evenly cook the meat as the heat advances to the next one.

If you somehow have leftovers, rumor in the kitchen has it that this one-pot braised chicken and rice tastes even better the next day!

Inspired by Michael's go-to New York chowder house order, this golden fried fish sandwich is dressed up with a caper-lemon sauce just before serving.

When you're craving comfort food, look no further than Budae Jigae. This bubbling stew features a rich broth and heaps of flavorful toppings like kimchi and bacon strips.

With smooth béchamel and homemade meat sauce, this gorgeous Greek-style layered pasta will never fail to impress.

Gochujang, spiced kimchi and juicy slab bacon will have you making Korean-style ramen every day.

One bite of Michael's melt-in-your-mouth skewers and you'll know exactly why pork souvlaki is so popular in Greece

Crispy on the outside with tender meat inside, these top-rated wings are tossed in a savory-sweet gochujang-honey sauce.

The flaxseeds bring a nice crunchy texture to the tender salmon, while the nutty salsa on top is light and refreshing.

"One of the most popular scallion pancakes in Korea, haemul pajeon is crispy yet tender and studded with a jumble of different seafood," Esther says.

No steak and no time? No problem! Michael uses ground beef as the star ingredient in these hearty, cheesy sandwiches.

Esther gives cucumbers the kimchi treatment by tossing them in a tangy mixture of gochugaru, sesame oil and vinegar.

Bright, refreshing ripe mango is the star of the slaw! Pair this sweet crunchy side dish with smoky barbeque to round out the meal.

"The name literally translates to “knife noodles” because the noodles are sliced into long strands using a sharp knife," Esther says. No special equipment required! Esther serves them in a seafood broth with shrimp, clams and mussels.

For an updated take on chicken parm, Michael makes meatballs instead of the usual cutlets.

The secret to this soybean salad is boiling salted water for al-dente sprouts, and then, of course, tossing in Esther's fish sauce dressing for a kick.

You're only 15 minutes and a jar of pickles away from this tangy cookout-ready side!

The key to these thinly sliced beef short ribs is setting aside plenty of time to marinate them in Esther's signature savory-sweet sauce. Those delectable flavors will shine over lettuce, white rice or heaps of homemade kimchi.