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Park Eun-young's Gongbo Shrimp
A Sichuan-inspired stir-fry that quickly cooks tender shrimp with celery and cashews in a spicy-sweet-tangy gongbo sauce.
Chinese Cuisine Witch's Flower Crab Doubanjiang Pasta
A spicy Chinese-style pasta made by stir-frying spaghetti with flower crab, doubanjiang red sauce, and chili oil, then adding egg to create a rich consistency.
Yoon Yi-ryeon's Yeolmu Water Kimchi
A refreshing and crisp summer yeolmu water kimchi made with a wheat flour paste and blended fruits
Yoon Yi-ryeon's Holiday Three-Color Namul
A simple three-color namul made by seasoning bellflower roots, bracken, and soybean sprouts separately, then layering them in a single pot to steam-cook all at once.
Yoon Yi-ryeon's Cabbage Water Kimchi
A refreshing summer water kimchi made by salting crunchy cabbage and cucumber, then pouring a cool, spicy red chili pepper broth over them.
Yoon Yi-ryeon's Spring Cabbage Geotjeori Kimchi
A fresh spring geotjeori kimchi made by lightly salting spring cabbage and Jeju radish, then tossing them with a seasoning of dried chili peppers, pear, and fermented anchovy sauce.
Jung Ho-young Braised Hairtail
A rice thief braised hairtail simmered with a generous layer of fluffy seasonal potatoes instead of radish and a versatile braising sauce
Aha Bujang's Beef Ugeoji Haejangguk
A restaurant-style ugeoji haejangguk featuring tender boiled ugeoji in a rich beef broth with the deep savoriness of doenjang
Aha Bujang's Watery Napa Cabbage Kkakdugi
A special kimchi made with salted napa cabbage and radish, enhanced with clear lemon-lime soda and seasoning, where you can spoon up the savory, refreshing broth.
Aha Bujang's Specialty Clam and Seafood Sujebi
A specialty-style clam sujebi made by simmering clams, dried mussels, and a homemade powdered seasoning in a house-made seafood broth.
Aha Bujang's Korean Beef Shank Gukbap
A restaurant-style gukbap made with tender Korean beef shank cooked in a pressure cooker and finished with a deep, spicy kick from homemade chili oil
Kim Milan's Strawberry Tiramisu
A firm and nutty strawberry tiramisu made without fresh cream or gelatin, using the pâte à bombe method to pasteurize the egg yolks.