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Maeil Matna Garlic Cheese Bread
Garlic cheese bread baked with a spicy-sweet garlic sauce and plenty of mozzarella cheese in homemade bread dough
Maeil Matna Bead Soup Tteokbokki
Enjoy chewy homemade bead rice cakes filled with cheese and sausage in a spicy and sweet broth
Seonkyoung Longest's Sichuan Chili Oil Wontons
Freshly boiled wontons topped with a numbing homemade Sichuan chili oil and black vinegar sauce, a classic Chinese appetizer
Shin Dong-min's Dashimaki Eel Rice Bowl
A Japanese-style rice bowl made by rinsing off the existing sauce from store-bought seasoned eel, coating it with a new sauce for a glossy finish, and serving it over rice with soft dashimaki.
Maeil Matna No-Knead Cheese Vegetable Bread
A fluffy, savory cheese vegetable bread packed with vegetables, made by mixing ingredients without kneading, then baking after the first rise.
Maeil Matna Hawaiian Spam Fried Rice
A Hawaiian fried rice where savory Spam, sweet and tangy pineapple, and the umami of fish sauce come together in an exotic harmony.
Maeil Matna Sausage Potato Omelet
A savory and hearty brunch omelet made by layering shredded potatoes and browned sausages with soft beaten eggs.
Eonam Teacher's Eomuk Jeyuk
A 1,000-won Korean fish cake (eomuk) dish that captures the texture and flavor of pork belly jeyuk bokkeum by stir-frying only with oil and seasonings, without adding water
Eonam Teacher's Eoguri Ramyun
A spicy broth ramyun with the flavor of spicy Korean fish cake (eomuk) soup, made by infusing garlic and gochujang oil
Kim Jin-soon's Golbaengi Soy Sauce Noodles
A special soy sauce noodle dish topped with stir-fried golbaengi and vegetables, maximizing umami by using the canned golbaengi broth in the sauce
Kim Jin-soon's Stir-fried Webfoot Octopus with Hand-Pulled Noodles
Chewy webfoot octopus steamed with soju and cooking wine, then stir-fried with a smoky sauce and chewy hand-pulled noodles for a unique noodle dish
Kim Jin-soon's Woosamgyeop Galbitang
A super simple soup that stir-fries thinly sliced beef short plate (woosamgyeop), lightly scorches Jin-ganjang for a smoky flavor, and uses tuna extract and large green onion to create galbitang flavor.