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Kim Ho-yoon's Chamoe Kongguksu
A summer delicacy kongguksu featuring a rich soy milk broth made by blending silken tofu, soy milk, and cashew nuts, topped with chamoe (Korean melon) sliced like noodles.
Maeil Matna Cabbage Udon Pancake
An okonomiyaki-style udon pancake made by pan-frying udon noodles, cabbage, and crab sticks in an egg batter until crispy, then drizzled with teriyaki sauce.
Solo Cooking God's Golf Course Shabu-Shabu Udon
A one-pan soup dish with plenty of large green onion whites in the udon broth, cooking shabu-style beef and udon noodles together.
Eonam Teacher's Gejang Sauce Bibim Naengmyeon
A bibim naengmyeon made with a sweet and spicy marinated crab sauce, served with naengmyeon noodles boiled for just 50 seconds.
Kim Jin-soon's Dubu Duruchigi
Daejeon-style dubu duruchigi made by layering onions on the bottom of a pot, simmering tofu with a special spicy sauce, and mixing in kalguksu noodles.
Striker Chef's Crushed Ramyeon Noodle and Enoki Mushroom Pancake
A unique savory pancake made by frying crushed ramyeon noodles and enoki mushrooms with a beaten egg mixture until thick and crispy.
Kim Jin-soon One-Pan Japchae
A non-soggy one-pan japchae that comes together in 5 minutes by adding all the ingredients at once
Ttukdak Hyung's Top Blade Galbitang
A budget-friendly galbitang that simmers top blade steak with tough sinew and aromatic vegetables for one hour, yielding a rich, sticky, and deeply flavored broth.
Baek Jong-won's Butter Soy Sauce Noodles
Hot somyeon noodles topped with butter and a fried egg, mixed with a large green onion soy sauce seasoning
Ttukdak Hyung's Kadaif Pizza
A unique pizza with a crispy kadaif dough, filled with cheese crust and served with a pistachio dipping sauce.
Ttukdak Hyung's Sesame and Chicken Fat Bibim Guksu
A addictive fusion noodle dish where you mix noodles with the savory flavor of pan-fried chicken thigh and a rich sesame-mayo sauce, enhanced by chili-scallion oil made with chicken fat.
Baek Jong-won's Pickled Vegetable Sauce Cold Noodles
A simple summer cold noodle dish made by using leftover pickled vegetable brine as broth, topped with thin radish, fresh kimchi, and soaked seaweed over thin wheat noodles for a refreshing bite.