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Sung Si-kyung's Seasoned Dried Shredded Squid
A rice-stealing side dish where dried shredded squid is first coated with mayonnaise for tenderness, then tossed in a boiled gochujang sauce for a clean, savory finish without any raw taste.
Yoon Yi-ryeon's Soft-Boiled Soy-Marinated Eggs
A rice-stealing side dish of moist soft-boiled eggs marinated with vegetables in a savory soy sauce seasoning
Aha Bujang's Fire-Flavored Squid and Spicy Stir-Fried Pork
A spicy-sweet gochujang sauce that clings perfectly to tender pork neck and squid, stir-fried without excess moisture to maximize the smoky fire flavor in this duruchigi.
Aha Bujang's Air Fryer Chicken
Air fryer chicken made by tenderizing even chicken breast in baking soda water to keep it moist, then coating with spices, starch, and oil for a crispy exterior.
Aha Bujang's Dried Squid Radish Soup
A special radish soup that uses leftover dried squid to create a refreshing and savory deep broth
Lee Won-il's Perilla Oil Mussel Seaweed Soup
A milky seaweed soup made by stir-frying seaweed and mussels in perilla oil, then adding water in batches and simmering until rich.
Lim Sung-geun's Gosari Namul Bokkeum
Quickly and smoothly prepare gosari namul bokkeum with no hassle in seasoning by using only yeondu, resulting in a tender and flavorful dish.
YOOXICMAN's Munraedong-Style Bibimbap Kalguksu
A chewy, satisfying kalguksu with a balanced blend of spicy, tangy, and sweet flavors, recreating the taste of a famous local eatery.
Kim Dae-seok Chef's Super Simple Soy Sauce Noodles
A super simple soy sauce cold noodles dish that awakens the appetite with the rich aroma of soy sauce and sesame oil, enhanced by a refreshing lemon juice kick.
Aha Bujang's Cod Spicy Stew
A spicy stew made by simmering cleaned cod, radish, and minari in a mussel-infused broth
Aha Bujang's Whole Nakji Somyeon
Whole blanched nakji and fire-charred vegetables stir-fried dry with gochugaru and a special sauce, served with somyeon
Aha Bujang's Stir-Fried Pork Yakgochujang
A versatile stir-fried yakgochujang made by sautéing ground pork with soy sauce and tuna extract, then simmering with gochujang, sugar, and water until glossy and reduced.