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Kim Dae-seok's Chicken Breast Cucumber Salad
A refreshing chicken breast cucumber salad seasoned with a special sauce made from grated onion, twice the amount of vinegar, and fresh mustard to enhance its zesty kick, perfect for reviving your appetite.
Kim Dae-seok's Chadol Jjamppong
Homemade chadol jjamppong with a rich broth made using the savory fat from seared beef, seasoned with chili powder and oyster sauce to achieve a depth of flavor rivaling that of a professional Chinese restaurant.
Ttukdak Hyung's Meat Tomato Pasta
A hearty meat tomato pasta made by sautéing beef, onions, carrots, and fresh vegetables in a tomato sauce, then serving with pasta noodles.
Kim Dae-seok's Oiji Cold Soup
A refreshing summer dish that chases away the heat with a tangy-sweet cold soup, crisp Oiji, crunchy onions, and spicy green chili peppers.
Kim Dae-seok's Radish Salad
A refreshing and crisp radish salad with a savory depth from half a bottle of yogurt, free from heaviness.
Kim Dae-seok's Spicy Fish Cake Mini Gimbap
A spicy and savory mini rice roll packed with fiery green chili fish cake stir-fry and crunchy pickled radish, irresistible with every bite.
Kim Dae-seok's Beef Brisket Tteokguk
Traditional tteokguk made by browning seasoned beef brisket to build a deep broth without packaged bone stock.
Kim Dae-seok's Flounder Miyeokguk
Miyeokguk with whole flounder, seasoned with soup soy sauce and sand lance fish sauce.
Park Eun-young's Gongbo Shrimp
A Sichuan-inspired stir-fry that quickly cooks tender shrimp with celery and cashews in a spicy-sweet-tangy gongbo sauce.
Sung Si-kyung's Chadol Sukju Bokkeum
A lightning-fast dish of brisket and mung bean sprouts stir-fried over high heat with the savory oil rendered from the brisket and the spicy kick of kkwarigochu.
Sung Si-kyung's Jjukkumi Samgyeopsal
A spicy, savory stir-fry that combines the rich fat of pork belly with chewy webfoot octopus, all coated in a secret sauce that makes it a perfect rice thief.
Yoon Yi-ryeon's Cabbage Water Kimchi
A refreshing summer water kimchi made by salting crunchy cabbage and cucumber, then pouring a cool, spicy red chili pepper broth over them.