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Kim Jin-soon's LA Galbi
A recipe for LA galbi thawed in sugar water, marinated in a pear-drink-based sauce, aged, then pan-cooked with water until glazed.
Kim Jin-soon's Soybean Sprout Spicy Pork Stir-fry
A savory stir-fry of thinly sliced pork belly and straight soybean sprouts with a deep-flavored special sauce.
Kim Jin-soon's Spam Sundubu Jjigae
A sundubu jjigae made by layering Spam and soft tofu in a pot, adding seasoning sauce, and finishing with cheddar cheese for extra richness.
Baek Jong-won's Thick Tteokgalbi
A thick tteokgalbi rice bowl that maximizes texture by mixing ground beef and bulgogi-cut beef, then pan-steaming with water to cook it moist all the way through.
Ttukdak Hyung's Soybean Sprout Spicy Braised Seafood
Soybean sprouts and assorted seafood braised in a spicy sauce, delivering a sharp, savory depth
Yoon Yi-ryeon's LA Galbijjim
A holiday braised short rib dish where LA-style short ribs are first simmered in plain water, then braised until tender in a soy sauce marinade blended with pear and onion juice.
Yoon Yi-ryeon's Stir-fried Pork Rind
Pork rind boiled thoroughly with doenjang and aromatic vegetables to completely eliminate any off-odor, then stir-fried until glazed in a spicy-sweet sauce for a chewy drinking snack
Yoon Yi-ryeon's Tofu Tuna Kimchi Stir-fry
A hearty one-dish meal of well-ripened kimchi stir-fried with seasonings and the liquid from a can of tuna, served alongside warm tofu.
Aha Bujang's Pork Shank Stew
A rice-stealing pork stew with a rich, spicy broth made by stir-frying pork shank meat with gochujang and gochugaru, featuring a chewy texture from the attached skin.
Aha Bujang's Bibim Naengmyeon
A restaurant-style bibim naengmyeon with a special sauce made by blending onion and pear, mixed with naengmyeon broth for an explosion of natural fruit sweetness and savory depth.
Aha Bujang's Musaengchae
A crunchy radish salad made by cutting radish into thick strips without salting, then tossing immediately in a sweet and sour all-purpose seasoning.
Aha Bujang's Jinmichae Muchim
A basic side dish made by first coating rinsed dried shredded squid with mayonnaise, then mixing with gochujang seasoning for a tender and savory result.