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Kim Dae-seok's Chewy Eggplant Fritters
A crispy, chewy eggplant fritter made without the hassle of a wet batter—using a spray bottle to mist water onto eggplant while repeatedly coating it with potato starch, ensuring the crust stays intact and delivers maximum chewiness.
Kim Dae-seok's Spam and Tofu Jjageuli
A spicy jjageuli with spam, tofu, potatoes, and vegetables, seasoned with chili oil and anchovy fish sauce.
Sung Si-kyung's Fish Cake Ramyun
A pojangmacha-style ramyun with a deep, rich broth made by stir-frying garlic and gochujang in oil, then simmering with kelp and fish cake skewers.
Aha Bujang's Dakgaejang
A spicy dakgaejang that captures the flavor of a famous restaurant by adding chicken-fat chili oil, perilla seed radish stir-fry, and wok-fired mung bean sprouts.
Aha Bujang's Galbitang
A rich galbitang with deep, savory broth made by blanching the ribs without soaking out the blood, seasoned with soy sauce and beef dashida for that restaurant-quality flavor.
Kim Dae-seok's Beef Stuffed Korean Mild Crunchy Green Chili Pepper Jeon
Korean mild crunchy green chili peppers stuffed with seasoned beef, drained tofu, and vegetables, coated in egg and pan-fried over medium-low heat
Aha Bujang's 5-Minute Marinated Spicy Stir-Fried Pork
Pork hind leg marinated for 5 minutes with gochugaru, mirim, ginger, and a small amount of baking soda instead of gochujang, then aged for a day and stir-fried with water for a moist finish.
Eonam Teacher's Dried Pollock Hangover Soup
A hangover soup made by stir-frying dried pollock and radish in sesame oil, then simmering deeply with soup soy sauce and tuna extract, and finishing with softly set egg ribbons.
Eonam Teacher's Lifelong Braised Fish Sauce
An all-purpose braised fish seasoning sauce with a 5:4:3:2:1 ratio that goes well with any fish
Kim Jin-soon's Instant Pork Marinated Galbi
A super simple instant pork marinated galbi made by grilling thin pork neck and simmering it in a golden-ratio seasoning sauce without any marinating time.
Kim Jin-soon's Stir-fried Squid
A small-batch stir-fried squid that prevents moisture from leaching by blanching the squid in cooking wine water for 1 minute, then uses the blanching liquid to add umami.
Kim Jin-soon's Cucumber Naengguk
A refreshing cucumber naengguk with subtle garlic aroma and rich umami from tuna extract