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Kim Dae-seok's Purslane Side Dish
A healthy and appetizing spring and summer seasonal side dish made by briefly blanching purslane and tossing it with a savory gochujang and sesame oil dressing.
Kim Dae-seok's Seasoned Gamtae
Winter delicacy of Seasoned Gamtae, made by gently loosening the seaweed with chopsticks without washing, preserving its oceanic aroma and rich umami flavor.
Kim Dae-seok's Creamy Salmon Steak
A Christmas-worthy salmon steak, perfectly cooked through the center, served with a zesty lemon cream sauce and garnish
Chinese Cuisine Witch's Dakdarisal Bokkeum
A super simple chicken dish made by pan-frying marinated chicken thighs and seasoning them with pork rib marinade.
Yoon Yi-ryeon's Spring Cabbage Geotjeori
A fresh spring cabbage geotjeori tossed with julienned apple and water parsley in a thick, savory seasoning, meant to be eaten right away.
Sung Si-kyung's Tomato Salad
A super simple salad that removes the sharpness of finely chopped onion and adds a refreshing olive oil lemon dressing to bring out the natural savory flavor of tomatoes.
Sung Si-kyung's King Oyster Mushroom Perilla Seed Muchim
A simple side dish of thinly sliced king oyster mushrooms, briefly blanched, squeezed dry, and tossed with Jin-ganjang, sesame oil, and perilla seed powder for a nutty flavor.
Sung Si-kyung's Myeongnan Cream Udon
A super simple, savory cream udon made quickly with just milk, myeongnan (pollock roe), and sliced cheese
Sung Si-kyung's Fish Cake Jjolmyeon
A warm noodle dish featuring chewy jjolmyeon noodles and savory fish cakes in a rich, refreshing anchovy broth
Yoon Yi-ryeon's Glass Noodle Kimchi Pancake
A unique kimchi pancake that maximizes a thin, chewy texture by adding finely chopped soaked glass noodles
Ttukdak Hyung's Ugeoji Haechangguk
A rich and spicy ugeoji haechangguk made by seasoning beef and tender ugeoji with gochugaru, doenjang, and dried anchovy sauce, then simmering them in a beef bone broth.
Yoon Yi-ryeon's Altari Radish and Napa Cabbage Mak Kimchi
Altari radish and napa cabbage are salted with coarse salt for 2 hours to preserve a crisp texture, then mixed with pear-onion juice and rice paste to create a deep-flavored mak kimchi.