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Jung Ho-gyun's Perilla Leaf Doenjang Grilled Abalone
Abalone coated with doenjang seasoning, topped with lemon and perilla leaves, and grilled like steaming to enhance fragrance and savory depth
Lee Jae-hoon's Orange Sauce Grilled Pen Shell Scallops
A luxurious dish of golden-seared pen shell scallops paired with a tangy orange sauce made from butter, orange juice, and honey.
Maeil Matna Ham and Mozzarella Toast
A sweet and savory toast where moist egg coating meets savory melted mozzarella cheese and ham.
This Man's Cook Corn Stew
A delicious side dish made by simmering leftover boiled corn in a soy sauce broth with kelp and dried chili peppers.
Kim Dae-seok's Oyster Fritters
Quick and easy oyster fritters with a colorful egg coating mixed with finely chopped chili peppers, ready in just 15 minutes with a crisp exterior and tender interior—no greasiness at all.
Kim Dae-seok's Steamed Oysters
Steam oysters with shells over high heat for 12 minutes, served with a sauce made from vinegared gochujang sauce and fermented soybean paste
Kim Yoo-ah's Pad Krapao Moo Sap
A classic Thai rice dish of minced pork stir-fried with garlic, bird's eye chilies, and basil, served with a fried egg.
Chinese Cuisine Witch's All-Purpose Lao Gan Ma Sauce
A versatile sauce made by stir-frying Lao Gan Ma sauce with minced garlic, oyster sauce, and sugar.
Chinese Cuisine Witch's Hoegwayuk
A Sichuan-style twice-cooked pork (hoegwayuk) made by stir-frying pork and vegetables with all-purpose doubanjiang sauce.
Seungwoo Dad's Pineapple Gochu Japchae
A sweet and spicy gochu japchae made by stir-frying garlic and bacon in chili oil, then quickly cooking bell peppers, green chili peppers, and pineapple over high heat.
Yoon Yi-ryeon's Pickled Chili Peppers
A base for side dishes, pickled clean and yellow without any white film by mixing warm salt water with soju and vinegar.
Aha Bujang's Scallop Doenjang Jjigae
A camping-style doenjang jjigae that brings out the savory depth and refreshing seafood broth using fresh scallops.