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Aha Bujang's Spicy Mussel Jjamppong-tang
A fiery jjamppong-tang that captures the wok hei of a Chinese restaurant by adding chili oil and vegetables stir-fried with fine chili powder to a rich mussel broth.
Ttukdak Hyung's Yurin-gi
Crispy fried chicken thigh with potato starch, served with green onion, green chili, and red chili for a sweet and sour flavor
Ttukdak Hyung's Cheongyang Chili Pepper Dadaegi
A spicy rice thief anchovy dadaegi made by stir-frying anchovies to remove moisture, then mincing them with cheongyang chili peppers and seasoning boldly.
Ttukdak Hyung's Soy Sauce Tofu
A simple, spicy soy sauce dressing poured over soft tofu with green chili, finished quickly in the microwave.
Seonkyoung Longest's Steamed Eggplant Muchim
A clean side dish of eggplant gently steamed and hand-torn along the grain, then tossed in a sweet and spicy soy sauce dressing.
Seonkyoung Longest Butter Roasted Pork
A recipe for oven-roasted pork with butter and whole garlic cloves, achieving a crispy exterior and juicy interior, served with an assortment of fresh wrap vegetables.
Ttukdak Hyung's LA Galbi
Grilled LA galbi with a spicy yet sweet flavor enhanced by pear, apple, and cheongyang chili pepper
Ttukdak Hyung's Soy Sauce Pork Neck Stew
A savory soy sauce stew made by simmering pork neck bones, potatoes, and rice cakes in a rich soybean paste marinade, delivering a spicy yet deeply flavorful dish.
Kim Jin-soon's Egg Curry
A rich and creamy egg curry made by deeply caramelizing onions in butter, then adding milk, crab sticks, and beaten eggs for a smooth, intense flavor.
Kim Jin-soon's Spicy Squid Salad
A spicy squid salad that prevents excess liquid by pre-pickling the vegetables in a sweet vinegar solution and uses the squid poaching liquid for deep umami.
Kim Jin-sun's Dongtae Tang
A refreshing soup made by simmering radish seasoned with gochugaru and gochujang, then adding pollock, roe, and milt.
Kim Jin-soon's Spicy Chadol Noodles
A spicy chadol noodle dish made by simmering beef short plate and radish to create a rich, spicy broth, served with mung bean sprouts and somyeon noodles.