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Hwang Jin-sun's La Rou Deopbap
A uniquely flavored rice bowl made by preparing your own Chinese-style bacon (la rou), stir-frying it with vegetables, and steaming it to perfection.
Choi Kang-rok's Agwigan Yori
A luxurious anju (snack/appetizer with alcohol) made by cooking monkfish liver at a gentle 85 degrees Celsius, solidified tightly by pressing it in a mold with a heavy stone instead of the traditional roll shape, and served with pickled plums.
Kim Yoo-ah's Chor Muang
A Thai-style flower dumpling filled with a sweet-savory mixture of crab meat and minced chicken, wrapped in chewy dumpling skins dyed a beautiful blue using strong-brewed butterfly pea flower tea.
Seungwoo Dad's Instant Rice Crunchy Chocolate Bar
A homemade crunchy chocolate snack made by washing instant rice to remove starch, drying the grains in an air fryer, frying them crispy, and then setting them in chocolate.