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Jung Ho-young's Chogye Guksu
A super-simple, budget-friendly chogye guksu that even a novice can whip up in 5 minutes by mixing store-bought naengmyeon broth with canned chicken breast liquid and prepared mustard.
Kang Leo's Lily Bulb Soup
A traditional lily bulb soup that preserves the pure, deep aroma of lily bulbs by omitting garlic
Okjubu's Steamed Kkwarigochu
A super-simple steamed kkwarigochu made in just 3 minutes using a plastic bag and microwave
Park Eun-young's Japchae Rice
A Chinese-style japchae rice dish cooked quickly with unsoaked glass noodles, faster than ramen.
Okjubu's Pork Belly and Scallion Kimchi Gimbap
A highly addictive gourmet gimbap made with perfectly grilled pork belly and fully fermented scallion kimchi, served whole.
Imokase's Perilla Leaf Steamed Dish
A fragrant perilla leaf steamed dish where each leaf is gently seasoned with a special sauce made from soy sauce and toasted sesame oil, then lightly steamed.
School Chef's Beef Miyeokguk
Beef Miyeokguk that maximizes deep and savory umami flavor using rice water and tuna extract.
Ttukdak Hyung's Cheese Spicy Chicken Rice Bowl
Spicy chicken stir-fried with gochujang seasoning and spicy chicken ramen sauce, topped over rice and melted cheese for a deliciously spicy and savory rice bowl
Lee Hye-jung's Yam Wun Sen
A Thai-style salad combining shrimp gently poached at low temperature, thin rice noodles, and a sweet-and-sour fish sauce dressing
Okjubu's Cucumber Salad
A simple side dish of crisp cucumbers mixed with green onions and onion, seasoned with a spicy-sour-savory blend that adds richness and depth.
Kang Leo's Green Soybean Grilled Beef Short Ribs
A unique stone grilling dish that enhances the natural richness and chewy texture of beef short ribs, seasoned with natural seasoning green soybeans and fresh perilla oil.
Baek Jong-won's All-Purpose Seasoning Sauce Dakgalbi
Chuncheon-style dakgalbi stir-fried moistly at home without fail using an all-purpose spicy seasoning sauce made by mixing gochujang, garlic, gochugaru, sugar, soy sauce, and cooking wine in a 1:1 ratio.