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Lim Sung-geun's Pork Jjageuli
A spicy and rich pork jjageuli that's a real rice thief, faithfully recreated using the secret recipe from an actual restaurant.
Baek Jong-won's Kkwarigochu Stir-fried Pork Belly
A stir-fry that first browns pork belly, then sequentially fries large green onion, brown sugar, garlic, and Jin-ganjang in the rendered fat, and finishes with a quick toss of kkwarigochu and cheongyang chili peppers to preserve their crunch.
Ttukdak Hyung's Myeongdong Osam Bulgogi
Spicy stir-fried pork belly and fresh vegetables in a chili pepper sauce, delivering a sharp, peppery kick — Myeongdong-style osam bulgogi
Jung Ho-young's Super Simple Stir-Fried Anchovies
A week-long guaranteed national side dish made by stir-frying anchovies in a dry pan to eliminate fishiness, then adding mirim and starch syrup for gloss and tenderness.
Kang Leo's Whole Pork Belly Jjim Suyuk
Tender and springy whole pork belly suyuk steamed to preserve collagen and juices, not boiled in water
Striker Chef's Cider Braised Eggs
A secret recipe for braised eggs where the carbonation in cider, through osmosis, allows the seasoning to deeply penetrate the eggs in a short time.
Choi Kang-rok's Curry Udon
Curry udon made easily with store-bought udon, solid curry roux, and Worcestershire sauce for deep richness and exotic flavor
Jung Ho-young's Ramen Yum Wun Sen
A simple Thai-style seafood salad that's tangy, sweet, and fragrant, using ramen noodles instead of the usual glass noodles for a quick and easy meal.
Baek Jong-won's Soy-Braised Eggs
A hearty side dish that maximizes the sweet-and-salty charm of boiled eggs with Jin-ganjang and sugar, finished with whole garlic cloves and kkwarigochu for a crisp texture and enhanced flavor.
Okjubu's Potato Perilla Seed Seaweed Soup
A special seaweed soup where fluffy potatoes and nutty perilla seeds come together, blending the flavors of the sea and the mountains.
Yoon Joomo's Gochujang Pork Neck Grill
A grandmother-style gochujang pork neck grill where the meat is deeply infused with seasoning and tenderized by a generous amount of blended onion.
Choi Kang-rok's Kimchi Nabe Donkatsu
A Japanese-style Kimchi Nabe Donkatsu with a deep, savory broth made quickly using stir-fried kimchi and tsuyu, featuring the texture of eggs that are not fully mixed.