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Kim Jin-soon's Braised Kodari (half-dried pollock)
Kodari (half-dried pollock) is first pan-fried until golden to enhance its savory flavor, then braised with seasoned siraegi (dried radish greens) and radish in a rich sauce.
Seonkyoung Longest Dolsot Bibimbap
Dolsot bibimbap served in a sizzling stone pot with rice, vegetables, and seasoned beef, topped with a gochujang sauce made with blended apple and a soft-cooked egg
Striker Chef's Ssamjang Flavor Green Onion Suyuk
Pork belly is seared to lock in juices, then simmered in a broth with ssamjang and coffee to eliminate any odor, resulting in moist and tender bossam-style suyuk.
Lim Sung-geun's Cod Stew
A refreshing cod stew enhanced with pork for depth and seasoned with green soybean paste and shrimp paste for a clean, crisp flavor.
Solo Cooking God's Pork Belly Dolsot Bibimbap
A super simple dolsot bibimbap made by stir-frying rice in the fat of thinly sliced pork belly, then adding leftover fridge ingredients and nutty mayonnaise, all enjoyed in an earthenware pot.
Jung Ho-young's Restaurant Mupickle
A restaurant-style mupickle with crisp texture enhanced by using althari radish and a delicate, rich aroma from mint tea bags.
Shin Dong-min's Japanese Oden Soup
A rich and savory Japanese oden soup made with a naturally brewed broth, perfectly seasoned with salt to enhance the deep, authentic flavor of fish cake.
Kim Dae-seok's Red Snapper Steamed with Perilla Seed Sauce
A refined steamed fish dish featuring red snapper deboned of its fishy odor using ginger juice and salt, steamed tenderly on seasoned radish, then topped with a sweet-savory homemade soy sauce. The dish highlights the delicate balance of savory, slightly sweet, and spicy flavors.
Kim Dae-seok's Spring Radish Kimchi
A refreshing spring delicacy made by salting crisp radishes with New Sugar and sea salt, then seasoned with a savory paste blended from leftover rice and dried chilies for deep umami flavor.
Kim Dae-seok's Garlic Chive and Radish Pickles
A simple, refreshing side dish that preserves crispness by using soju instead of boiling the soy sauce, delivering a fragrant, savory punch perfect as a rice companion.
Yoon Yi-ryeon's Dodari Spicy Fish Stew
A deep and spicy Gyeongsang-style dodari spicy fish stew, enhanced with a seasoning made by stir-frying gochujang and gochugaru, and the fragrance of banga leaves.
Aha Bujang's Soy-Pickled Radish Muchim
A crunchy side dish made by rinsing the saltiness from store-bought soy-pickled radish and tossing it in a spicy, sweet, and sour seasoning