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Maeil Matna Jeonju Soybean Sprout Bibim Gimbap
Bibimbap-style gimbap wrapped with soybean sprouts, spinach, egg crepe, and carrots generously added to rice mixed with gochujang and sesame oil
Kim Jin-soon's Radish Salad with Oysters
A seasonal oyster salad made by mixing fresh oysters washed in salt water with salted radish salad and seasoning with saeujeot brine.
Kim Jin-soon's Saeujeot Muchim
A rice-stealing seasoned jeotgal that neutralizes the saltiness and fishiness of saeujeot with lemon-lime soda, creating a savory and spicy mix.
Kim Jin-soon's Maesaengi Oyster Rice Soup
Seasonal oysters and cocktail shrimp are stir-fried in sesame oil to build flavor, and maesaengi is added at the end to simmer into a maesaengi oyster rice soup.
Kim Jin-soon's Kkomakjeon
A unique kkomakjeon that maximizes chewiness and springy juices by lightly steaming instead of boiling
Chinese Cuisine Witch's Blue Dragon Sauce
A Chinese-style all-purpose blue sauce made by pouring hot oil over aromatic vegetables to extract their flavor and then cooking off the moisture.
Kim Jin-soon's Mussel Soup
A refreshing and clean mussel soup made with cleaned mussels, large green onion, and minced garlic, easier to boil than instant noodles.
Kim Jin-sun's Kimchi Pork Rib Jjim
A deep, restaurant-quality kimchi pork rib jjim made by layering blood-drained pork ribs and seasoning over whole napa cabbage kimchi and simmering until tender.
Kim Jin-soon's Gochujang Mapo Tofu
Mapo tofu stir-fried with doenjang and gochujang seasoning instead of doubanjiang, tailored to Korean tastes with a spicy and savory flavor.
Seonkyoung Longest's Wonton Noodle Soup
A noodle soup featuring shrimp and pork wontons served in a chicken broth infused with ginger and shiitake, accompanied by egg noodles and bok choy.
Lim Sung-geun's Soybean Sprout Tofu Hot Pot
A spicy hot pot combining pan-fried tofu, crunchy soybean sprouts, and thinly sliced pork belly, all brought together with perilla oil.
This Man's Cook's Dongtae-tang
A Sumine Banchan-style dongtae-tang enriched with doenjang and saeujeot for a savory and refreshing broth, finished with water parsley and crown daisy.