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Yoon Yi-ryeon's Clear Eel Soup
A light and deeply nourishing eel soup made by simmering eel bones and heads into a clear broth, then adding tender vegetables and eel meat.
Aha Bujang's Dak Naejang-tang (Chicken Offal Stew)
A savory and chewy chicken offal stew, simmered down with yolk-like undeveloped eggs, fragrant perilla leaves, and a spicy seasoning.
Seonkyoung Longest's Indian-Style Paneer Curry Fried Rice
A vegetarian Indian-style fried rice made by stir-frying yogurt-marinated paneer cheese and peas with aromatic spices like cardamom, mustard seeds, and turmeric.
Chinese Cuisine Witch's Yangnyeom Gejang
This is a spicy and sweet yangnyeom gejang made by trimming seasonal blue crabs, seasoning with salt, and then mixing them with various vegetables and a seasoning sauce.
Yoon Yi-ryeon's Stir-fried New Onions
A spring side dish that cleanly stir-fries new onions and their leaves with soy sauce.
Yoon Yi-ryeon's Dandelion Kimchi
A spring delicacy kimchi that whets the appetite by mixing bitter spring dandelions with sweet pear juice and fermented anchovy sauce seasoning.
Aha Bujang's Steamed Skate (Gaori-jjim)
A steamed dish featuring tender skate topped with a spicy soy sauce seasoning enhanced by wasabi and cheongyang chili peppers
Ttukdak Hyung's Homemade Stir-fried Kimchi Sausage
A unique homemade sausage made by mixing spicy and tangy stir-fried kimchi into ground pork paste, then slow-baked in the oven at a low temperature.
Seonkyoung Longest's Chili Oil Cucumber Muchim
A tangy and spicy cucumber muchim made with crisp scored cucumbers, homemade chili oil with a kick, and lemon juice.
Striker Chef's Asian Lobster Bisque Egg Noodles
Rich and deep lobster bisque noodles with a Korean touch, using gochujang and doenjang instead of tomato paste.
Lim Sung-geun's Refreshing Clam Bean Sprout Soup
A clear, refreshing, and deeply savory bean sprout soup enhanced with clams.
Oh Se-deuk's Cantonese-style Ssogari Jjim
A top-tier steamed fish dish where precious mandarin fish is gently steamed, then boiling oil is poured over to maximize the Chinese-style scallion oil aroma.