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Aha Bujang's Golbaengi Somyeon
A special seasoned golbaengi somyeon with a tangy, sharp kick from prepared mustard and Tabasco, served with a refreshing whelk broth.
Seonkyoung Longest's Spicy Ground Meat Bulgogi
A super simple bulgogi made by stir-frying ground meat and seasonings in one pan, enjoyed wrapped in lettuce or endive
Kim Ho-yoon's Galchijorim
A refreshing galchijorim made by placing radish and potatoes in a rice-rinsing water broth and seasoning it with a spicy special sauce
Ttukdak Hyung's Spicy Pork Belly Stew
A hearty stew made by simmering pork belly, bean sprouts, rice cakes, potatoes, and carrots in a spicy marinade of bean sprout water, gochujang, garlic, and chili powder.
Seonkyoung Longest's Rabokki
A spicy-sweet rabokki made by simmering chewy ramyun noodles, Korean fish cake (eomuk), and vegetables in a rich, savory broth.
Kim Jin-soon's Braised Mackerel
A grandmother-style braised mackerel with thick-cut radish and potato simmered in a spicy sauce for deep flavor.
Kim Jin-soon's Spicy Tuna Rice Bowl
A one-bowl rice dish that combines stir-fried cabbage, homemade spicy tuna sauce, and egg yolk for both flavor and health.
Kim Jin-soon's Cucumber Kkakdugi
A 15-minute super simple cucumber kkakdugi made by removing cucumber seeds, salting to draw out moisture, and tossing in a spicy and sour sauce.
Kim Dae-seok's Gochujang Grilled Eel and Ginger Pickle
Cleaned freshwater eel is first grilled until golden, then coated with gochujang sauce and served with a simple ginger pickle.
Seungwoo Dad's Bibim Mandu
A crispy pan-fried dumpling dish served with crunchy vegetables and a secret chicken stock-based seasoning sauce, eaten wrapped together like a ssam.
Seungwoo Dad's Sliced Pork Belly Chive Pancake
A chive pancake made with no added water, using only the moisture from the vegetables and eggs to create an extremely crispy texture along with sliced pork belly.
Lee Won-il's Mok-sal Gochujang Jumulleok
Thick pork neck (shoulder) is vigorously massaged with sticky gochujang and jocheong seasoning to adhere, then gently grilled over low heat until moist inside—a traditional wet-style jumulleok.