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Yoon Yi-ryeon's Gizzard Shad Sashimi Salad
A sweet and tangy gizzard shad sashimi salad tossed with crisp vegetables and a secret sauce, perfect for enjoying fresh autumn gizzard shad.
Yoon Yi-ryeon's Soybean Sprout Soy Sauce Glaze
A side dish made by stir-frying soybean sprouts in cooking oil, then glazing them with gochugaru and soy sauce seasoning for a chewy and crunchy texture.
Yoon Yi-ryeon's Bujikkaengi Jangajji
A fragrant jangajji made by pouring a boiled and slightly cooled sweet-and-sour soy sauce brine over bujikkaengi greens.
Aha Bujang's Stone Plate Jjajang
A seafood stone plate jjajang that sizzles on a hot stone plate, keeping it warm and rich until the very last bite.
Aha Bujang's Naeng Jjamppong
A summer delicacy of Chinese-style cold jjamppong, combining the refreshing dongchimi broth with a spicy seasoning paste, seafood, and savory jimajang.
Okjubu's Fragrant Nang-i Rice
A hearty pot rice with fresh seasonal nang-i and savory dried shiitake mushrooms, freshly cooked and full of flavor.
Kim Yoo-ah's Yamama
A Thai-inspired ramen salad featuring boiled ramen mixed with fresh seafood and vegetables in a tangy, sweet fish sauce-based dressing.
Kim Dae-seok's Gao-ri Jjim
Steamed with horseradish-infused water to eliminate fishy odor, then served with a special savory sauce for a chewy, clean taste
Aha Bujang's Kkomakjang (Soy-Marinated Cockles)
A rice thief dish of chewy blanched cockles tossed in a clean, spicy-sweet seasoning with minimal moisture.
Aha Bujang's Dongnae Pajeon
A moist and tender Busan-style Dongnae pajeon made by laying whole scallions in a pan, topping with seafood, batter, and egg wash, then pan-frying gently.
Aha Bujang's Herb Chicken Steak
Camping-style chicken steak with a crispy exterior and juicy interior, grilled with homemade herb seasoning
Aha Bujang's Homemade Meatball Budae Jjigae
A budae jjigae made with a deep, spicy broth by adding beef meatballs and scallion kimchi to an 8-hour simmered beef brisket stock