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Kim Dae-seok's Chamnamul and Apple Geotjeori
A refreshing and sweet-tangy side dish featuring crisp apples marinated in yuzu jam seasoning, perfectly complementing meat dishes.
Kim Dae-seok's Dried Pollock and Seaweed Soup
A refreshing and clear dried pollock and seaweed soup with a creamy, rich broth made by sautéing dried pollock and seaweed in perilla oil and soy sauce
Oh Se-deuk's Cheonmi Bibim Noodles
A simple Sichuan-style mixed noodle dish made with Chef Oh Se-deuk's Cheonmi sauce, minced pork, and fragrant green onion oil.
Kim Dae-seok's Sweet Potato Shoot Salad
Soak sweet potato shoots in saltwater to easily peel off the skin, then lightly pound with a mallet to enhance tenderness and rich savory flavor.
Ttukdak Hyung's Spicy Odeng Kalguksu
A spicy, hearty noodle dish made by boiling fish-flavored kalguksu ramen with a fiery seasoning and skewered odeng in a rich broth.
Ttukdak Hyung's Tomato Seafood Stew
A restaurant-style tomato seafood stew made by separating the seafood from a seafood stew meal kit according to cooking time and adding whole tomatoes.
Yoon Yi-ryeon's Seasoned Oysters
Fresh raw oysters gently tossed with a tangy chogochujang sauce and an abundance of crunchy vegetables
Yoon Yi-ryeon's Clam Soup
A clam soup that maximizes the refreshing and clear broth flavor, with detailed attention to purging and cooking timing.
Yoon Yi-ryeon's Yeolmu Geotjeori and Barley Rice
A hearty spring meal featuring crisp yeolmu geotjeori made without salting, nutty barley rice, and a rich gang-doenjang soup.
Yoon Yi-ryeon's Napa Cabbage Siraegi Soup
An instant napa cabbage siraegi soup made by massaging blanched winter napa cabbage with doenjang, shiitake mushrooms, seafood anchovy powder, and other seasonings, freezing in portions, then boiling in broth for just 3 minutes.
Sung Si-kyung's Open Sesame Ramyeon
A unique modisumer ramyeon that combines spicy Yeol Ramyeon and nutty Chamkkae Ramyeon with stir-fried pork for a deep jjamppong flavor
Yoon Yi-ryeon's Crunchy Kkakdugi
A North Korean-style kkakdugi made with radish pickled in starch syrup for a crunchy texture, enhanced with dried young pollock.