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Kim Dae-seok's Chicken Gomtang
Simple, hearty nourishing chicken gomtang with chicken feet for a richer, deeper broth
Kim Dae-seok's Grilled Nakji Horong
A traditional festive delicacy featuring chewy octopus wrapped in a spiral on wooden skewers, grilled with a savory soy sauce glaze until crisp and fragrant.
Yoon Yi-ryeon's Wasabi Cucumber Pickle Muchim
A refreshing pickle-style muchim made in just 1 minute by removing cucumber seeds for extra crunch and adding soy sauce, vinegar, wasabi, and julienned ginger.
Aha Bujang's White Jjajang
A clean white jjajang made by frying pork in soy sauce to infuse a smoky aroma and seasoning it with a special yellow soybean paste.
Kim Ho-yoon's Spicy Braised Tofu
A recipe for braised tofu where the tofu is salted, pan-fried until golden, then simmered down with a seasoning sauce infused with perilla oil and ginger.
Ttukdak Hyung's Spicy Braised Pork Ribs
Tender boiled pork ribs simmered in a spicy sauce made with blended radish and cheongyang chili peppers, creating a sharp, spicy braised dish.
Kim Jin-soon's Nakji Bokkeum
A restaurant-style spicy stir-fried Korean small octopus (nakji) that uses the Korean small octopus (nakji) poaching liquid in the sauce and stir-fries over high heat to infuse a smoky wok flavor.
Seonkyoung Longest's General Tso's Tofu
A vegan dish of crispy air-fried tofu tossed in a sweet, sour, and spicy General Tso's sauce.
Yoon Joomo's Dwittong Suyuk
Boiled pork made by fully submerging pork dwittong meat in water with aromatic vegetables and makgeolli and simmering until chewy
Ttukdak Hyung's Chicken Skewer Egg Fried Rice
Chinese-style fried rice with a fragrant ginger scallion oil base, where eggs and soy sauce are caramelized to create a smoky flavor, combined with finely chopped chicken skewer meat for a satisfying bite and rich umami taste.
Lee Yeon-bok's Three-Seafood Tray Jajang
A seafood-packed tray jajang that rivals restaurant-quality stir-fry, made easily at home
This Man's Cook Cucumber Water Kimchi
Refreshing and crisp cucumber water kimchi preserved in boiling saltwater to maintain crunchiness without softening over time