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Sung Si-kyung's Caprese Salad
A refreshing appetizer of fresh mozzarella and tomatoes with a balsamic sauce enhanced by minced onion and honey
Sung Si Kyung's Stir-fried Morning Glory
A super simple vegetable stir-fry that captures the authentic taste of Vietnam by stir-frying morning glory in garlic oil with oyster sauce and chicken stock.
Sung Si-kyung's Teumsae Kalguksu
A unique modisumer ramyun that combines the fiery spiciness of Teumsae Ramyun with the deep, savory broth of anchovy kalguksu, enhanced with garlic chives and cheese.
Sung Si-kyung's Sundae Twigim
An addictive beer snack featuring crispy outside, moist inside glass noodle sundae paired with a spicy, savory seasoned salt.
Yoon Yi-ryeon's Onion Namul
A unique namul side dish where onion and large green onion are briefly blanched instead of stir-fried, then seasoned cleanly and spicily.
Aha Bujang's Vietnamese Chili Hangover Ramyun
A hangover ramyun that protects the stomach with a soft egg blanket, featuring the sharp heat of crushed Vietnamese chili and the acidity of vinegar, without turning cloudy.
Aha Bujang's Beef Bone Mandu Soup
A super simple mandu soup that uses store-bought beef bone broth enhanced with beef bone extract, soy sauce, and garlic to create a rich, restaurant-style broth.
Jung Ho-young's Egg Fried Rice
Simple egg fried rice with a rich flavor enhanced by the subtle aroma of green onions and onions, combined with oyster sauce and butter.
Aha Bujang's Dakjuk
A quick chicken porridge made by adding instant rice and vegetables to the rich chicken broth left over from making baeksuk
Aha Bujang's Chinese-Style Crab Soup-Inspired Egg Soup Without Crab
A Chinese-style egg soup made by pouring well-beaten egg into boiling broth to achieve the soft texture of crab soup
Aha Bujang's Squid Kimchi Jjigae
A kimchi jjigae simmered deeply in an earthenware pot, enriched with the refreshing seafood flavor of squid and the crunch of soybean sprouts
Aha Bujang's Egg Bread Fry
A nostalgic snack-bar-style egg bread made by soaking bread in egg wash, pan-frying until golden, and finishing with a sprinkle of sugar.