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Kim Dae-seok's Sujeonggwa
A traditional holiday drink, Sujeonggwa, with a refreshing ginger kick and subtle cinnamon aroma, perfectly filtered through a fine cloth for a clean finish.
Kim Dae-seok's Chorongmu Altari Kimchi
A crisp and savory altari kimchi made by deeply scoring radishes and mixing them with a paste of fermented yellow croaker fish sauce brine and soaked dried chili peppers.
Yoon Yi-ryeon's Crunchy Cucumber Kimchi (Oi Sobagi)
Cucumber kimchi pickled with saccharin and salt to maintain crunchiness for a long time without using hot water.
Yoon Yi-ryeon's Quail Egg Jangjorim (with Konjac and Shiitake Mushrooms)
A must-have summer side dish featuring chewy quail eggs, konjac, and shiitake mushrooms in perfect harmony.
Yoon Yi-ryeon's Lettuce Geotjeori
A quick lettuce geotjeori made by tossing crisp lettuce and perilla leaves with a savory, umami-rich seasoning.
Yoon Yi-ryeon's Bomdong Kimchi
A spring delicacy kimchi that harmonizes the sweetness of bomdong with the deep flavor of fermented anchovy sauce. It can be enjoyed immediately by simply mixing without starch paste.
Yoon Yi-ryeon's Pa Kimchi
A super simple pa kimchi that requires no salting—just mix and let it wilt slightly before eating. Fermented anchovy jeotgal and a cold rice starch slurry create deep umami, while the sweet seasoning harmonizes with the scallions.
Yoon Yi-ryeon's Braised Half-Dried Pollack
This braised half-dried pollack is deeply infused with seasoning and has a glossy sheen. The pollack, cleaned without any fishy smell, is pan-fried until golden and then braised with a savory sauce for a rich flavor.
Ttukdak Hyung's Hong Kong-style Steamed Scallops
Hong Kong-style steamed scallops made by simmering scallops, glass noodles, and cheongyang chili peppers in a spicy chili sauce for a sharp, spicy finish.
Sung Si-kyung's Crab Stick Crab Soup
A Chinese-style soup made by adding enoki mushrooms and crab sticks to chicken stock broth, thickening with starch slurry, and finishing softly with egg whites.
Sung Si-kyung's Menbosha
Crispy-on-the-outside, moist-on-the-inside menbosha made by generously stuffing minced shrimp between slices of bread and frying at a low temperature with animal fats
Yoon Yi-ryeon's Garlic Scape Muchim
A super simple basic side dish of blanched garlic scapes tossed in a gochujang seasoning