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Lim Sung-geun's Universal Radish Stew Base
This versatile radish stew base, inspired by Namdaemun galchi jorim style, can be used as a foundation for any fish stew or dried anchovy stew.
Yoon Yi-ryeon's Perilla Seed Seaweed Soup
A rich and nutty seaweed soup made with perilla seed powder instead of beef.
Aha Bujang's Potato Radish Korean fish cake (eomuk) Soup
A refreshing Korean fish cake (eomuk) soup with thinly sliced radish and potato, enriched with tuna extract and beef dashida for deep savory flavor
Aha Bujang's Beef Radish Seaweed Soup
A deep, savory seaweed soup made by simmering beef ribs and thick radish gently over low heat for a long time, like a slow decoction.
Aha Bujang's Egg Sundubu Jjigae
A unique sundubu jjigae that uses steamed eggs to mimic the texture of soft tofu when sundubu is unavailable.
Aha Bujang's Chadol Doenjang Jjigae
A rich chadol doenjang jjigae that combines the savory flavor of beef fat, the umami of anchovy broth, and perfectly balanced seasoning.
Aha Bujang's Altari Kkakdugi Fried Rice
A moist-style kkakdugi fried rice made by mashing well-fermented altari kimchi and mini frozen dumplings for extra savory depth
Aha Bujang's Gukbap-Jip Style Napa Cabbage Geotjeori
A super-simple gukbap-jip style geotjeori made by quickly salting napa cabbage with sugar and salt in just 10 minutes, then tossing it with a special seasoning paste blended with grated radish.
Aha Bujang's Zicova-Style BBQ Chicken
A chicken recipe where pan-fried crispy chicken is tossed in a special mayo-garlic-based barbecue sauce.
Kim Ho-yoon's Cantonese-Style Woosamgyeop Buldak Stir-Fried Noodles
Elevated Chinese-style buldak stir-fried noodles topped with Cantonese chili oil and crunchy woosamgyeop mung bean sprout stir-fry
Kim Ho-yoon's Kkwarigochu Soy Sauce Pork Stir-fry
A soy sauce bulgogi made by stir-frying pork hind leg and kkwarigochu in oil until crisp, bringing out a deep savory flavor.
Kim Ho-yoon's Freshwater Snail Gang-doenjang
A rice thief gang-doenjang featuring colorful diced vegetables and chewy freshwater snails, thickened with glutinous rice powder for a perfectly balanced, not-too-salty flavor.