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Kim Dae-seok's Oyster Rice
Traditional pressure cooker oyster rice made without soaking the rice, using moisture from radish and kelp to achieve a firm, chewy texture.
Kim Dae-seok's Dried Pollock Radish Soup
A clear radish soup made by stir-frying dried pollock strips in sesame oil, then simmering them with kelp and beef bone broth.
Kim Dae-seok's Pork and Tofu Stew
Tofu simmered with sautéed minced pork and a broth made from shrimp paste
Sung Si-kyung's Mandu Jeongol
A hearty mandu jeongol packed with seasoned beef, fresh mushrooms, and napa cabbage, simmered in a spicy dadaegi and broth.
Ttukdak Hyung's Myeongju Clam Steamed with White Wine and Bolognese Pasta
A spicy, fresh-tasting steamed clam dish made by sautéing fresh myeongju clams with garlic and onions in olive oil and white wine, served alongside bolognese pasta.
Okjubu's Nokgak Muchim
A refreshing summer delicacy with a satisfying crunch, this spicy-sour nokgak muchim is a standout side dish.
Lim Sung-geun's Delicious Soybean Paste Steamed Perilla Leaves
A hearty, savory steamed perilla leaf dish seasoned with delicious soybean paste—never too salty, perfect as a side for rice.
Ttukdak Hyung's Jokbal Sueot
A tender pork belly stewed with Chinese herbal decoction, ginger, whole peppercorns, and other seasonings, served with a spicy sauce
Solo Cooking God's Pork Belly Pasta
Delicious pasta made by searing onions and garlic in rich pork belly fat, then stir-frying with noodles and balancing the greasiness with spicy green chili
This Man's Cook Sweet Pumpkin Soybean Sauce Mixed Noodles
A delightful noodle dish featuring sweet sautéed pumpkin and savory soy sauce seasoning, mixed with warm thin noodles for a comforting bite.
Kim Dae-seok's Dongtaetang
A clean-tasting frozen pollock stew enhanced with fresh seafood flavor from clams and warty sea squirts, using a rich anchovy broth where salt is added first to prevent the fish flesh from breaking apart.
Ttukdak Hyung's Yurin-gi
Crispy fried chicken thigh with potato starch, served with green onion, green chili, and red chili for a sweet and sour flavor