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Aha Bujang's Super Simple Chinese-Style Udon
A Chinese restaurant-style udon featuring a refreshing broth with seafood and colorful vegetables.
Aha Bujang's Salad Bread
A nostalgic salad bread filled with shredded cabbage, ham, and boiled eggs tossed in mayonnaise, stuffed into a hot dog bun
Aha Bujang's Smoked Duck Fat Fried Rice
A savory explosion of fried rice made by stir-frying meat and vegetables in rich duck fat rendered from smoked duck, finished with the technique of adding 1 tablespoon of water for a tender texture.
Ttukdak Hyung's Soybean Paste Chicken Stew
A hearty chicken stew simmered with spicy kimchi and blended soaked soybeans for a rich, thick texture.
Aha Bujang's Soy-Marinated Salmon
Fresh salmon marinated for 3 days in a special soy sauce simmered with plenty of fruits and vegetables to enhance its savory depth.
Kim Milan's Red Wine Braised Top Blade Steak
A braising dish where top blade steak is simmered in red wine and vegetable stock until tender enough to cut with a spoon.
Kim Milan's Lentil Duck Breast Steak
A restaurant-style main dish featuring duck breast seared crispy on the outside and moist inside, served with a lentil garnish and a red wine pomegranate sauce.
Seonkyoung Longest's Spicy Soybean Sprout Japchae
A Namdo-style spicy japchae made by stir-frying crunchy soybean sprouts, fried tofu, and glass noodles in a spicy gochugaru seasoning.
Seonkyoung Longest's Vegan Mini Gimbap
A street-style vegan mini gimbap that highlights the nutty aroma of sesame oil and the natural flavors of spinach, carrot, and pickled radish.
Ttukdak Hyung's Gochujang Ragù Pasta
A gochujang ragù pasta made by stir-frying ground beef, tomatoes, and vegetables in a spicy gochujang ragù sauce and tossing with fettuccine.
Lee Hye-jung's Yukbochae
A Chinese-style stir-fry dish that lightly sautés seven ingredients including pork, shrimp, mushrooms, and minari with cheongju and oyster sauce.
Yoon Joomo's Andong Braised Chicken
A spicy Andong-style braised chicken simmered in a sauce of Jin-ganjang, soup soy sauce, and dark soy sauce with large-cut vegetables until the liquid reduces to a glossy glaze.