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Sung Si-kyung's Seasoned Acorn Jelly
A super simple seasoned acorn jelly tossed in a golden ratio of tsuyu, vinegar, and perilla oil, with added roasted seaweed for a tangy and nutty flavor.
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.
Aha Bujang's Sesame Ramyun
A handmade sesame ramyun where ground sesame egg mixture coats slightly undercooked noodles, delivering a rich, nutty, and spicy broth.
Maeil Matna Grilled Tuna Mayo Cheese Rice
A cheese rice dish made by filling soy sauce-seasoned rice with tuna mayo and mozzarella cheese, then grilling it until crispy like nurungji.
Maeil Matna Scallion Doenjang Mayo Tofu
A unique tofu dish baked in the oven with savory scallion doenjang sauce and mayonnaise on golden-browned tofu
Kim Jin-soon's Radish Muchae Bibimbap
A special bibimbap made by mixing rice with crunchy radish muchae seasoned with fermented sand lance sauce, topped with sesame oil and a fried egg
Seonkyoung Longest Spicy Chicken Miso Ramen
A miso ramen made by combining chicken broth with spicy miso tare and flavored oil, topped with seasoned chicken.
Seonkyoung Longest's Cabbage Street Toast
Korean street toast with a vegetable egg omelet plus sugar, ham, cheese, ketchup, and mayonnaise
Ttukdak Hyung's Bulgogi Rice Bowl
A simple Korean-style bulgogi rice bowl made by cooking seasoned bulgogi, vegetables, and butter together in a pressure cooker.
Ttukdak Hyung's Bulgogi Gyudon
A Japanese-style beef rice bowl made by pouring seasoned egg mixture over bulgogi rice and cooking it gently in the microwave.
Ttukdak Hyung's Steamed Clams with White Wine
A sophisticated and refreshing steamed clam dish, blending the fragrant aroma of garlic sautéed in olive oil and butter with the deep umami of the clams themselves.
Seungwoo Dad's Mandu Seolleongtang
A clear and clean mandu soup made by placing a strainer over store-bought ox bone broth and steaming the mandu so the dumpling skins don't burst, resulting in a clear broth.