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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.
Okjubu's Dakgalbi
A Chuncheon-style chicken galbi with fresh vegetables stir-fried in a perfectly balanced spicy-sweet sauce
Aha Bujang's Pork Kimchi Jjigae
A meat-restaurant-style kimchi jjigae made by pan-frying pork until golden like samgyeopsal to render the fat, then stir-frying it with gochujang and sugar for a deep, rich flavor.
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.
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.
Kim Dae-seok's Small Anchovy Stir-Fry
A small anchovy stir-fry with a crispy texture that stays crunchy even after cooling, using sautéed minced onion oil and sugar coating instead of soy sauce or corn syrup
Raymon Kim's LA Galbi
A clean, tender sweet flavor made by straining only fruit juice and slowly grilling without burning by adding a little water.
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.
Yoon Yi-ryeon's Soy Sauce Marinated Perilla Leaves
Perilla leaves are briefly blanched to prevent toughness, and soju is added for a sophisticated flavor in this soy sauce marinated perilla leaves.
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.