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Lim Sung-geun's Gochi Mujim
A premium gochi mujim that melts in your mouth, using a secret fin-cleaning technique and a versatile base sauce.
Shin Dong-min Premium Fish Cake Hot Pot
A premium fish cake hot pot enhanced with dashi made from katsuobushi and secret broth, featuring meticulously prepared vegetables for superior texture and flavor.
Shin Dong-min's Ma Kimchi
A refreshing and crunchy instant kimchi made by tossing fresh radish with a savory sauce of anchovy sauce and chili powder, perfect for enjoying right away.
Raymon Kim's Chicharon Shrimp Noodles
An unusual hangover remedy featuring crispy fried pork chicharon topping and a rich, refreshing shrimp broth in a satisfying noodle soup.
Raymon Kim's Bone-in Ribeye Cut Cutlet
A premium pork cutlet featuring tenderized bone-in ribeye (pork loin) marinated in milk brine, seared to crispy perfection and finished in the oven for a juicy interior.
This Man's Cook Perilla Seed Kalguksu
A healthy side dish made by lightly blanching sweet radish cabbage and tossing it with sesame oil and anchovy sauce for a rich, savory, and clean flavor.
This Man's Cook Siraegi Doenjang-guk
A hearty soup made by pre-mixing boiled dried radish greens with doenjang and simmering in anchovy broth until deeply savory
Kim Dae-seok's Dried Mulmegi Soup
A premium hangover remedy that delivers a deeper, refreshingly clear flavor than dried cod soup, made by simmering thoroughly dried yellow croaker with rice washing water.
Kim Dae-seok Chef's Radish Water Kimchi
Ground red chili peppers to eliminate the raw aroma, and use barley rice to create a refreshing, deep-flavored summer water kimchi.
Yoon Yi-ryeon's Jeongwol Daeboreum Stir-fried Aged Namul
A traditional aged namul technique that uses grapeseed oil, perilla oil, and a deep-flavored broth to stir-fry without toughness, yielding tender results.
Yoon Yi-ryeon's Fresh Seaweed Salad
A special side dish of crunchy radish strips and smooth fresh seaweed, seasoned with fermented anchovy sauce and maesil syrup for a savory and sweet flavor.
Yoon Yi-ryeon's Eoriguljeot
Traditional eoriguljeot made by curing oysters in salt and then seasoning them to bring out a tangy fermented flavor