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Yoon Yi-ryeon's Chili Leaf and Chili Pepper Muchim
An autumn delicacy side dish made by blanching whole chili leaves and Korean mild crunchy green chili peppers, then seasoning with fermented anchovy sauce.
Sung Si-kyung's Fish Cake Jjolmyeon
A warm noodle dish featuring chewy jjolmyeon noodles and savory fish cakes in a rich, refreshing anchovy broth
Yoon Yi-ryeon's Smashed Cucumber Salad
A crunchy salad made by smashing cucumbers with a mallet, salting and sugaring them to draw out moisture, then tossing with a savory peanut butter and mayonnaise dressing. Adding crab sticks and leafy greens makes it a satisfying one-dish meal.
Ttukdak Hyung's Ugeoji Haechangguk
A rich and spicy ugeoji haechangguk made by seasoning beef and tender ugeoji with gochugaru, doenjang, and dried anchovy sauce, then simmering them in a beef bone broth.
Yoon Yi-ryeon's Altari Radish and Napa Cabbage Mak Kimchi
Altari radish and napa cabbage are salted with coarse salt for 2 hours to preserve a crisp texture, then mixed with pear-onion juice and rice paste to create a deep-flavored mak kimchi.
Aha Bujang's Gopdoritang
A hearty gopdoritang made by simmering tender, chewy beef small intestines and chicken with perilla seed powder and a spicy seasoning sauce until thick and rich.
Aha Bujang's Dried Pollock Warm Buckwheat Noodles
A warm buckwheat noodle dish with a savory dried pollock broth, thick-cut potatoes, and buckwheat noodles that gently soothe the stomach.
Ttukdak Hyung's Jokbal Sueot
A tender pork belly stewed with Chinese herbal decoction, ginger, whole peppercorns, and other seasonings, served with a spicy sauce
Ttukdak Hyung's Clam Ramyeon Stir-fry
A hearty and spicy clam ramyeon stir-fry made by simmering fresh clams, fish cake, rice cakes, and vegetables with ramen in a bold, fiery sauce.
Aha Bujang's Seasoned Eggplant (Gaji Muchim)
A restaurant-style seasoned eggplant dish that perfectly balances savory depth and seasoning by harmoniously blending soup soy sauce and brewed soy sauce with lightly blanched eggplant.
Aha Bujang's Ham Kimchi Deopbap
A super-simple rice bowl made by stir-frying well-fermented sour kimchi and ham with tonkatsu sauce and beef dashida for savory depth, then simmering until saucy.
Baek Jong-won's Jokbal Bap
A rice bowl that recreates the smooth texture and flavor of Thailand's Kaokamu by simmering leftover jokbal in a soy sauce and sugar base.