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Jung Ho-young's Flower Crab Salad
A delicious side dish made by squeezing out fresh flower crab meat and tossing it with crisp onions and a spicy-sweet homemade dressing.
Jung Ho-young's Anchovy Rice Balls
Moist, tender anchovy stew with a sweet-salty balance and fragrant vegetables, perfectly paired in these rice balls.
Park Joon-woo's Homemade Potato Fries
Potato fries with an ultra-crispy exterior and moist, tender interior, achieved by frying boiled potatoes twice.
Jang Ho-jun's Oyster Vinegar Muchim
A clean and refreshing green onion oyster salad tossed in a soy sauce and vinegar base instead of cho-gochujang.
Oh Se-deuk's Rosé Fish Cake Tteokbokki
A super simple fusion dish that gently braises fish cake and ham in a blend of tomato sauce, cream sauce, and spicy store-bought tteokbokki sauce.
Oh Se-deuk's Creamy Hummus
A nutrition-packed dipping sauce made by blending well-cooked chickpeas with tahini paste and olive oil until creamy, smooth, and rich.
Oh Se-deuk's Yuringi Donkatsu
A special dish with crispy lettuce and crunchy pork cutlet drizzled with a sweet and spicy Chinese-style sauce made in just 2 minutes using a microwave.
Hwang Jin-sun's Ssamchae Dangmyeon Bokkeum
A refreshing and savory Chinese-style stir-fry made by stir-frying pork and glass noodles with tangy pickled Chinese cabbage, ssamchae.
Hwang Jin-sun's Malgeun Gultang
A winter delicacy clear soup that maximizes the refreshing and savory flavor of oysters by adding fragrant ginger matchsticks and vinegar.
Hwang Jin-sun's Stir-fried Dried Chili Pepper and Beef
A super simple Chinese-style stir-fry that harmonizes the spicy and chewy texture of dried chili peppers with tender beef.
Fabri's Hotteok Affogato
A recipe that transforms store-bought hotteok mix into an elegant, unique dessert by topping it with sweet ice cream and rich espresso.
Yeo Kyung-ok's Stir-fried Yardlong Beans with Pork
A super simple Chinese-style dish that briefly blanches crisp yardlong beans to remove any raw beany taste, then quickly stir-fries them with oyster sauce and doubanjiang for a spicy and savory finish.