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Ttukdak Hyung's Japanese-Style Eggplant Rice Bowl (Nasu-don)
A savory and hearty Japanese-style eggplant rice bowl (nasu-don) made by pan-frying starch-coated eggplant until crispy, stir-frying pork and large green onion, then simmering in a miso-based sauce and serving over rice.
Ttukdak Hyung's Sundae Gukbap
A rich and savory sundae gukbap made by simmering pork and various offal, including native sundae, in a pork bone broth for deep, umami-packed flavor.
Aha Bujang's Ramyun Egg Porridge
A super-simple, special ramyun porridge made by simmering rice and egg in ramyun broth until thick and creamy.
Aha Bujang's Kkwarigochu dubujorim
An excellent side dish made by braising golden-brown pan-fried tofu with kkwarigochu, soy sauce seasoning, and chili oil until the sauce is reduced.
Seonkyoung Longest's Garlic Chicken Breast Zucchini Noodles
A light and healthy meal of salted zucchini noodles and chicken breast quickly stir-fried in a savory garlic oyster sauce seasoning.
Lee Hye-jung's Mushroom Hot Pot
A deep and refreshing mushroom hot pot made by arranging various mushrooms and seasoned beef in a pot and simmering in a clean broth.
Maeil Matna Garlic Potato Rings
Crispy, savory potato rings made by shaping mashed potato with sautéed garlic and large green onion into rings and deep-frying
Maeil Matna Honey Butter Cheese Garlic Bread
A crispy cheese garlic stick made by laminating a dough of cake flour and cold butter, filling it with cheese, twisting, baking, and coating with honey butter garlic sauce.
Maeil Matna Seafood Egg Rice Bowl
A unique rice bowl topped with seafood stir-fried in butter over an egg mixture seasoned with curry and oyster sauce.
Maeil Matna Garlic Soup
A creamy and mild garlic soup made by sautéing minced garlic, onion, and potato over low heat, then blending with heavy cream until smooth.
Striker Chef's Tuna and Tofu Jorim
A side dish that is a rice thief, made by simmering tofu seasoned with a spicy marinade under a generous amount of tuna and perilla oil sauce.
Kim Jin-soon's Original Spicy Braised Pork Bones
Pork backbone is soaked to remove blood, blanched, seasoned with soy sauce, and braised in a gochujang sauce in three stages for tender, spicy-sweet braised bones.