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Sung Si Kyung's Stir-fried Rice Cakes and Fish Cakes
A special stir-fry of fish cakes and cylinder-shaped rice cakes, blanched in hot water to remove excess oil, then pan-fried until golden in a soy sauce and sugar glaze.
Yoon Yi-ryeon's Perilla Leaf Pollock Pancakes
Moist and clean pollock pancakes made by squeezing out excess water from shredded pollock fillet, mixing with fragrant perilla leaves, and pan-frying into small rounds.
Yoon Yi-ryeon's Seaweed Fulvescens Doenjang Soup
A refreshing winter hangover soup made by simmering savory doenjang broth with ocean-scented seaweed fulvescens and fresh oysters.
Yoon Yi-ryeon's Aged Kimchi and Fish Cake Kimchi Soup
A spicy kimchi soup simmered deeply and refreshingly with well-fermented aged kimchi and savory twisted fish cakes
Yoon Yi-ryeon's Sweet Potato Stem Stew
A savory and spicy summer stew made by simmering sweet potato stems in anchovy and kelp broth with doenjang and fermented anchovy sauce.
Ttukdak Hyung's Sari Gomtang Oyster Jjamppong
A spicy and deep-flavored Sari Gomtang oyster jjamppong made by boiling Sari Gomtang noodle soup powder with fresh oysters and crunchy vegetables.
Aha Bujang's Beef Noodle Soup
A rich beef noodle soup made with a deep broth from beef and chicken simmered in a pressure cooker
Aha Bujang's Spicy Ugeoji Sundae Gukbap
A spicy sundae gukbap made with a rich broth from pork back bones, savory doenjang seasoning, and boiled ugeoji
Aha Bujang's Chili Pepper Mandu Soup
A restaurant-style chili pepper mandu soup combining spicy handmade chili pepper mandu with a savory broth.
Aha Bujang's Soup Dandan Noodles
Soup dandan noodles with a rich, spicy base made from peanut butter and doubanjiang, topped with stir-fried ground pork and vegetables.
Aha Bujang's Ramyun Eomuk Jeongol
A super-simple home-party ramyun hot pot, generously filled with Korean fish cake (eomuk), rice cake, and crab sticks simmered in a broth made from tempura udon powdered soup base.
Aha Bujang's Super Simple Radish Hangover Soup
A super simple hangover soup made in just 5 minutes with radish, dried shrimp, and saeujeot for a refreshing, savory depth.