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Kim Dae-seok's Abalone and Hijiki Salad
A healthy side dish made by tossing boiled abalone and blanched perilla seeds in a sweet and sour sauce base of doenjang and gochujang
Kim Dae-seok's Squid and Napa Cabbage Pancake
A delicious pancake featuring thinly sliced sweet napa cabbage and chewy squid, pan-fried to a crisp perfection.
Ttukdak Hyung's Samgyeopsal Jjambbong
A spicy stir-fried samgyeopsal jjambbong with pork belly, cabbage, and ramen, seasoned with fiery chili paste for a bold, numbing flavor.
Yoon Yi-ryeon's Crab Stick and Korean Hot Chili Pepper Jeon
A super simple jeon that combines the soft, sweet flavor of crab sticks with the fiery heat of cheongyang chili peppers for a non-greasy delight.
Jung Ho-young's Dodaeri Ssuk Guk
A classic spring nourishing dish featuring tender flesh of seasonal dodaeri and fragrant spring ssuk, simmered in a refreshing doenjang broth.
This Man's Cook Dried Anchovy Stir-Fry
A rich, savory stir-fry of large dried anchovies, tenderized and simmered with garlic and green chili for a chewy, satisfying texture.
Okjubu's Soybean Paste Stew
A rich, savory soybean paste stew with pork and crisp radish, delivering a deeply satisfying broth
Lim Sung-geun's Olgangi Jajangguk
A traditional Chungcheong-style hangover soup made by removing the bitterness from water dropwort with salt and boiling it thoroughly with the entire broth from boiled olgangi, resulting in a deep and refreshing flavor.
Striker Chef's Holiday Leftover Jeon Jjigae
A delicious jeon jjigae made by boiling leftover mixed jeon in a spicy dried anchovy broth
Okjubu's Spicy Shiitake Mushroom Grilled
A quick and savory side dish with a chewy texture that rivals meat, tossed in a spicy-sweet homemade sauce using residual heat for maximum flavor.
Lim Sung-geun's Perilla Oil Tofu Salad
A delicious side dish that pairs perfectly with rice, featuring fragrant spring perilla and crispy roasted seaweed tossed in a rich perilla oil dressing.
Striker Chef's Spicy Cheongyang Pepper Beef Fried Rice
A highly addictive, stimulating fried rice with the fiery spiciness of Cheongyang peppers and a sweet and savory sauce, made with minced beef maximized for the Maillard reaction.