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Yoon Yi-ryeon's Burdock Root Muchim
A burdock kimchi-style muchim made by thinly julienning raw burdock root and tossing it in a spicy-sweet sauce without braising, resulting in a crisp texture.
Yoon Yi-ryeon's Tot Yubuchobap
A nutritious yubuchobap filled with blanched tot, moisture-removed tofu, and rice, stuffed into seasoned yubu pockets
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
Aha Bujang's Refreshing Cucumber Naengguk
A crisp cucumber naengguk that blows away the heat with a golden-ratio sweet-and-sour chilled broth.
Aha Bujang's Soy Sauce Duck Jumulleok
A stir-fry duck jumulleok with a sweet and salty soy sauce and minced garlic base, enhanced with scallions and minari
Seonkyoung Longest's Kimchi Shengjianbao
Crispy and moist pan-fried kimchi dumplings with a fluffy yeast dough, inspired by Shanghai-style shengjianbao.
Maeil Matna Spam Egg Bread
A brunch-style spam egg bread baked in the oven, with fluffy rolled omelet and savory spam encased in fermented dough
Kim Jin-sun's Thinly Sliced Pork Belly Soy Sauce Glaze
Grill large green onion deeply without oil, then stir-fry thinly sliced pork belly with a sweet-salty soy sauce seasoning until the sauce reduces, creating an izakaya-style soy sauce glaze.
Kim Jin-soon's Beef Roll Yukjeon
Thinly sliced beef rolled with perilla leaves and vegetables, pan-fried until golden, and served with a tangy mustard dipping sauce.
Jung Ho-young's Stirred-together Soboro Udon
A unique udon dish featuring minced pork stir-fried in spicy doubanjiang sauce, topped over udon noodles and finished with a soft, runny yolk that you mix together before eating.
This Man's Cook's Gwambbang Gangjeong
Crispy fried gimbap is tossed in a bubbling gochujang syrup and coated with whole sesame seeds, creating a crunchy, sweet finger food snack.
This Man's Cook Hanwoo Sirloin Mushroom Jeongol
A hearty jeongol featuring beef sirloin and assorted mushrooms simmered in a deep broth made from anchovies and dried sprat, finished with a savory minari egg porridge to complete the course.