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Yoon Yi-ryeon's Spring Clam Kalguksu
A refreshing kalguksu made with plump spring clams that create a clean, savory broth.
Yoon Yi-ryeon's Dried Pollock Soup
A clear broth made with dried shrimp and dried pollock heads instead of anchovies, then stir-fried in sesame oil to create a milky, savory dried pollock soup reminiscent of bone broth.
Aha Bujang's Eomuk Bokkeum
A super simple eomuk bokkeum that recreates old-school street-style tteokbokki flavor using gochujang, starch syrup, and ramyun seasoning in a fish cake broth base.
Baek Jong-won's Shiitake Mushroom Gukbap
A spicy gukbap made by stir-frying soaked shiitake mushrooms and pork with gochugaru and saeujeot to create a smoky flavor, then pouring in shiitake soaking water and simmering until rich and spicy.
Aha Bujang's Katsudon
A Japanese-style pork cutlet rice bowl featuring a thick, crispy pork cutlet topped with a special udon broth sauce and softly scrambled eggs over rice.
Aha Bujang's Nogari Doribaengbaeng
A spicy-sweet drinking snack made by pan-frying cold-water-soaked nogari in a circle and glazing it with a special sauce of mayonnaise and gochujang.
Aha Bujang's Nasi Goreng
A Southeast Asian-style fried rice made in 5 minutes at home with Sriracha sauce and fermented sand lance sauce
Aha Bujang's Bibim Kalguksu
A special noodle dish featuring chewy kalguksu noodles tossed in a sweet and tangy soy sauce dressing
Ttukdak Hyung's Steak Fried Rice
A hearty steak fried rice finished with a savory sauce, made by browning beef and button mushrooms in butter, then stir-frying with rice and egg.
Aha Bujang's Fried Chicken Pickled Radish Muchim
A simple side dish made by mixing leftover chicken radish with fermented sand lance sauce, sesame oil, and seasonings for a savory and tangy flavor
Ttukdak Hyung's Chinese-Style Mapo Eggplant Rice Bowl
Crispy fried starch-coated eggplant tossed with minced meat and vegetables stir-fried in doubanjiang for a savory mapo eggplant rice bowl
Aha Bujang's Jeonju Veteran Kalguksu Restaurant Style
A Jeonju specialty-style kalguksu with egg swirled into a rich broth and generously topped with perilla seed powder, chili pepper powder, and crushed seaweed for a nutty, savory finish.