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Aha Bujang's Hearty Crab Stick Fried Rice
A Chinese-style crab stick fried rice loaded with generous amounts of crab sticks, finished with a steam coating for a crispy exterior and moist interior.
Aha Bujang's Specialty Eomuk-tang
A refreshing and deep broth eomuk-tang, just like street food specialty shops, made by adding savory seasoning to a kelp and vegetable stock.
Kim Milan's Gambas al Ajillo
Authentic gambas that maximizes the harmony of olive oil, garlic, and shrimp, cooked moistly with residual heat
Seonkyoung Longest's Perilla Oil Makguksu
A super-simple perilla oil makguksu made in just 6 minutes, with the harmony of nutty perilla oil and savory tsuyu.
Seonkyoung Longest Strawberry Jam Cheddar Cheese One-Pan Egg Toast
A one-pan toast that cooks eggs and bread together in a single pan, then tops them with cheddar cheese and strawberry jam for a sweet-and-salty combination.
Seonkyoung Longest Large-Batch Ramyun
A method for cooking 5 packs of ramyun at once by reducing the water, adding the seasoning first to build broth, and lifting the noodles to keep them firm and chewy.
Seonkyoung Longest Dalgona Coffee
A home café drink made by whipping instant coffee, sugar, and warm water in a 1:1:1 ratio into a dense foam and serving it over milk.
Seonkyoung Longest Garlic Fried Rice
A flavor-packed garlic fried rice made in just 5 minutes by generously frying garlic in oil until fragrant.
Kim Ho-yoon's Jin Jjampong Ra-juk
A Chinese restaurant-style jjampong rice dish made with chili oil and soy sauce wok hei, popping brown rice, and savory seaweed egg mixture.
Kim Ho-yoon's Super Simple Wheat Tteokbokki
Chewy wheat tteokbokki made simply with gochujang, soy sauce, and starch syrup ratios, without chili powder
Lee Hye-jung's Buckwheat Perilla Oil Makguksu
A special makguksu with a golden-ratio sauce of Jin-ganjang, maesil extract, and perilla oil, topped with crushed toasted sesame seeds and fermented Korean small octopus (nakji) jeotgal
Lee Hye-jung's Stir-fried Mukeunji
A side dish made by thoroughly washing sour mukeunji, mixing it with seasonings, and quickly stir-frying over high heat to preserve its crunch.