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Sung Si-kyung's Ketchup Sesame Oil Rice
A super simple bibimbap enjoyed as a special treat by adding sweet and tangy ketchup, nutty sesame oil, and a crispy sunny-side-up egg to warm rice.
Ttukdak Hyung's Gyukatsu
A Japanese-style cutlet dish where beef sirloin is coated in a thin batter, quickly deep-fried until only the outside is crispy, then lightly grilled over a charcoal stove or pan and enjoyed with homemade sesame dressing.
Seonkyoung Longest's Spicy Cream Chicken Ramen
A creamy chicken ramen finished with a salty tare and a spicy chili powder tare in a richly simmered chicken broth
Yoon Yi-ryeon's Moist Steamed Eggplant Namul
A super simple namul made by briefly steaming eggplant and tossing it in a seasoning of guk-ganjang and fish sauce for a moist texture.
Yoon Yi-ryeon's Baechu-jeon
Crispy pan-fried jeon made with winter napa cabbage, leftover vegetables from the fridge, and seafood
Yoon Yi-ryeon's Chili Pepper Leaf Namul
A special namul made by briefly blanching nutrient-rich chili pepper leaves and tossing them with rich fermented anchovy sauce and sesame oil for a savory flavor without any grassy notes.
Seonkyoung Longest Zucchini Somyeon
A super-simple somyeon dish topped generously with stir-fried zucchini and julienned egg garnish for a clean, mild flavor.
Okjubu's Sukjunamul Muchim
A super simple side dish that enhances crunchiness and adds umami with soup soy sauce and anchovy sauce.
Okjubu's Squid Salad
A simple and quick salad made by steaming squid in the microwave without fire, then tossing it with a spicy-sweet golden ratio seasoning
Ok Joo-bu's Spicy King Oyster Mushroom Grill
King oyster mushrooms grilled to a chewy texture with a perfectly balanced spicy sauce made from gochujang and Cheongyang chili peppers.
Seonkyoung Longest Sichuan-Style Pork and Pepper Stir-Fry
A spicy Sichuan-style pork and pepper stir-fry made by stir-frying julienned pork tenderloin and crisp jalapenos over high heat.
Seonkyoung Longest's Spicy Bibim Naengmyeon
Bold, tangy, and spicy bibim naengmyeon made with apricot jam, garlic, and serrano pepper