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Lee Yeon-bok's Yu Xiang Eggplant Stir-fry
A Chinese-style eggplant dish featuring chewy-on-the-outside, moist-on-the-inside fried eggplant tossed in a special spicy, sour, and sweet yu xiang sauce.
Kim Dae-seok's Shishito Pepper and Anchovy Stir-Fry
Elevate the savory depth with a generous spoon of anchovy fish sauce, creating a delicious, non-greasy side dish that’s easy to make in just one pan.
Kim Dae-seok's Yellow Croaker Soup
A rich, creamy yellow croaker soup made by coating the fish with sesame oil instead of frying it, then simmering it gently to extract a deep, velvety broth.
Aha Bujang's Wok-Fired Meat Sundubu Jjigae
A restaurant-style meat sundubu jjigae loaded with ground pork and vegetables, finished with Chinese-style wok oil for a smoky, spicy kick.
Striker Chef's Cider Braised Eggs
A secret recipe for braised eggs where the carbonation in cider, through osmosis, allows the seasoning to deeply penetrate the eggs in a short time.
Okjubu's Nokgak Muchim
A refreshing summer delicacy with a satisfying crunch, this spicy-sour nokgak muchim is a standout side dish.
Yoon Yi-ryeon's Ojingeo-bokkeum (Stir-fried Squid)
A stir-fried squid dish that uses minimal vegetables, quickly stir-frying squid and chili peppers in a rich sauce to bring out savory depth and spiciness.
School Chef's Meatless Kimchi Jjim
With the nuttiness of perilla oil and the deep flavor of rice water, this rice-thief kimchi jjim achieves perfect taste even without meat.
Aha Bujang's Gimjang Kimchi
A super-simple gimjang kimchi that achieves a clean, deep flavor using only fermented anchovy sauce, starch syrup, and radish—no fruit or complicated ingredients.
Yoon Yi-ryeon's Oi Sobagi
Oi sobagi with a refreshing broth and long-lasting crunch, made by blending cold rice and sweet radish instead of glutinous rice paste
This Man's Cook LA Galbi
A festive LA galbi with a soft sweetness from pineapple, carefully prepared by straining for a clean, non-burnt finish.
Lee Hye-jung's Pork Jjageuli
A spicy stew made by stir-frying well-fermented kimchi and pork, then simmering in a small amount of liquid and finishing with fermented anchovy sauce for deep savory flavor