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Aha Bujang's Soy-Pickled Radish Muchim
A crunchy side dish made by rinsing the saltiness from store-bought soy-pickled radish and tossing it in a spicy, sweet, and sour seasoning
Aha Bujang's Soy Sauce Whole-Egg Soup
A whole-egg soup with a rough texture and spicy soy sauce broth, made by cracking an egg directly into the pot and breaking only the yolk.
Aha Bujang's Stir-fried Radish Namul
A moist stir-fried radish namul, wilted with saeujeot and seasonings, then enriched with perilla seed powder and sesame oil for a nutty finish
Seonkyoung Longest Japanese-Style Egg Soup
A Japanese-style egg soup thickened with cornstarch, enriched with tsuyu and grated ginger in a kombu broth
Kim Ho-yoon's Tomato Broth Shabu-Shabu
A unique shabu-shabu where beef and vegetables are dipped in a clear, refreshing broth made by blending and steeping fresh tomatoes.
Jung Ho-gyun's Grilled Eggplant Muchim
Chewy eggplant muchim made by dry-pan grilling without oil to concentrate savory flavor, then tossing with doenjang seasoning.
Jung Ho-gyun's Jokbal Gochujang Jjigae
A thick, rich gochujang jjigae made with leftover jokbal gelatin, potatoes, and jjolmyeon noodles
Kim Jin-sun's Thinly Sliced Pork Belly Soy Sauce Glaze
Grill large green onion deeply without oil, then stir-fry thinly sliced pork belly with a sweet-salty soy sauce seasoning until the sauce reduces, creating an izakaya-style soy sauce glaze.
Kim Jin-soon's Spam Cabbage Pancake
A cabbage pancake made by mixing salted cabbage with Spam, egg whites, and frying mix, then topping with egg yolks and pan-frying until golden brown.
Raymon Kim's Yu Xiang Rou Si (Sichuan-Style Shredded Pork)
A special dish of stir-fried pork strips, garlic scapes, and wood ear mushrooms quickly tossed in a spicy-sour Sichuan-style sauce
Yoon Yi-ryeon's Yellow Croaker Hot Pot
An instant hot pot dish made by boiling cleaned yellow croaker with glass noodles and vegetables in a spicy broth, free of any fishy smell.
Yoon Yi-ryeon's Pork Neck Yukjeok
Thick pork neck scored with a tight honeycomb pattern, yielding a tender holiday yukjeok that stays moist even when cooled.