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Yoon Yi-ryeon's Seasoned Seaweed Fulvescens
A tender and savory winter delicacy side dish made by mixing seaweed fulvescens with finely chopped vegetables and seasoning with fermented anchovy sauce or fermented sand lance sauce.
Striker Chef's Spicy Ghana-style Jollof Fried Rice
An exotic Ghana-style fried rice with coconut milk and tomato paste base, enhanced with cheongyang gochu for a Korean spicy kick.
Lee Yeon-bok's Eohyang Tteokbokki
A Chinese-style tteokbokki made with leftover tteokguk rice cakes, ground pork, and doubanjiang sauce, stir-fried to a spicy and chewy finish.
Okjubu's Tofu and Bean Sprout Steamed Dish
A savory steamed dish featuring golden-brown grilled tofu and crisp bean sprouts, perfectly blended with a spicy and sweet sauce.
Oh Se-deuk's Cantonese-style Ureok Jjim
A white fish steamed dish that brings out a luxurious Chinese restaurant-style flavor by pouring hot cooking oil over shredded green onions.
Kim Dae-seok's Steamed Rockfish
Steamed rockfish with a moist, chewy texture and a savory-sweet custom soy sauce marinade, made from semi-dried rockfish
Yoon Yi-ryeon's Napa Cabbage Soft Tofu Soup
A gentle morning soup with napa cabbage and soft tofu
Yoon Yi-ryeon's Salted Mackerel Jjim
A clean-tasting steamed dish made by salting and aging mackerel, then steaming it and topping with chili peppers and Korean mint leaves.
Yoon Yi-ryeon's Cockle Flip-and-Toss Muchim
Enjoy savory cockles boiled in their shells and seasoned with soy sauce as a delicious side dish.
Yoon Yi-ryeon's Dallae Muchim
A spring delicacy muchim where the fragrant dallae and cucumber come together in a sweet and tangy sauce.
Yoon Yi-ryeon's Stir-fried Radish Greens with Doenjang
A savory side dish made by massaging boiled radish greens with doenjang seasoning, stir-frying with clams or pork, and finishing with perilla seed powder.
Yoon Yi-ryeon's Clear Eel Soup
A light and deeply nourishing eel soup made by simmering eel bones and heads into a clear broth, then adding tender vegetables and eel meat.