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Yoon Yi-ryeon's Chili Leaf and Chili Pepper Muchim
An autumn delicacy side dish made by blanching whole chili leaves and Korean mild crunchy green chili peppers, then seasoning with fermented anchovy sauce.
Sung Si-kyung's Fish Cake Jjolmyeon
A warm noodle dish featuring chewy jjolmyeon noodles and savory fish cakes in a rich, refreshing anchovy broth
Sung Si-kyung's Sous Vide Bangbangji
A Sichuan-style cold dish featuring chicken breast cooked moist and tender in a rice cooker or sous vide machine, paired with crunchy vegetables and a homemade peanut chili oil sauce.
Yoon Yi-ryeon's Braised Tofu and Potatoes
A rice-stealing side dish where potatoes and tofu are simmered in a rich seasoning sauce until the liquid is almost absorbed.
Yoon Yi-ryeon's Smashed Cucumber Salad
A crunchy salad made by smashing cucumbers with a mallet, salting and sugaring them to draw out moisture, then tossing with a savory peanut butter and mayonnaise dressing. Adding crab sticks and leafy greens makes it a satisfying one-dish meal.
Yoon Yi-ryeon's Seaweed Fulvescens Doenjang Soup
A refreshing winter hangover soup made by simmering savory doenjang broth with ocean-scented seaweed fulvescens and fresh oysters.
Yoon Yi-ryeon's Stir-fried Oyster Mushrooms
A mushroom side dish that brings out a chewy texture and savory flavor by stir-frying oyster mushrooms and seasoned beef over high heat.
Yoon Yi-ryeon's Butterbur Kimchi
Butterbur kimchi that is briefly blanched instead of salted to preserve a crisp texture, with a sweet and spicy seasoning that wraps up the bitter flavor.
Yoon Yi-ryeon's Altari Radish and Napa Cabbage Mak Kimchi
Altari radish and napa cabbage are salted with coarse salt for 2 hours to preserve a crisp texture, then mixed with pear-onion juice and rice paste to create a deep-flavored mak kimchi.
Yoon Yi-ryeon's Sweet Potato Stem Stew
A savory and spicy summer stew made by simmering sweet potato stems in anchovy and kelp broth with doenjang and fermented anchovy sauce.
Aha Bujang's Seasoned Oysters (Gulmuchim)
A premium seasoned oyster dish where shredded radish and oysters are first marinated in fermented anchovy sauce to enhance their springy texture, then tossed in a sweet, sour, and spicy golden-ratio sauce.
Aha Bujang's Funeral-House Braised Half-Dried Pollock
Sweet, savory, and chewy braised kodari that brings back memories of eating it at funeral homes