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Kim Dae-seok's Wrinkled Cabbage Kimchi
A crisp, refreshing kimchi made with a cool seasoning of cooled rice and red chili peppers, enhanced with scallion brine for a springtime flavor that awakens the appetite.
Kim Dae-seok's Scallion Kimchi
scallion kimchi seasoned with a rich, savory paste made from boiled anchovy jeotgal and soaked dried chili peppers.
Aha Bujang's Pocha Garakguksu
A warm garakguksu that captures the nostalgic feel of a pojangmacha, with deep savory flavor from hondashi, fermented sauce, and thinly sliced radish.
Aha Bujang's Flying Fish Roe Soupy Steamed Egg
A soupy steamed egg dish with soft, fluffy curds and popping flying fish roe, seasoned with saeujeot and simmered in a bubbling broth.
Seonkyoung Longest Shrimp Wonton Ramen
A premium ramen featuring handmade springy shrimp wontons in a rich broth made from shrimp heads and shells
Seonkyoung Longest Pineapple Fried Rice
A one-bowl fried rice that captures the authentic taste of Thailand, combining tangy pineapple, springy shrimp, and aromatic curry.
Seonkyoung Longest Spicy Salt and Pepper Shrimp Fry
A Chinese-style drinking snack of large shrimp coated in potato starch and fried until crispy, then tossed with fried garlic, chili peppers, salt, and coarsely ground black pepper.
Kim Ho-yoon's Shrimp Ramyun Tom Yum Kung
A unique hangover ramyun that adds tom yum paste, milk, and lime to instant shrimp ramyun for an exotic flavor
Kim Ho-yoon's Spicy Rosé Risotto
An Italian-style rosé risotto with bacon, seafood, chili oil, and peperoncino for a spicy kick, finished with heavy cream and cheese for deep, rich flavor.
Kim Jin-soon's Seafood Donggeurangttaeng
A quick and moist seafood donggeurangttaeng made by mixing eggs and starch powder directly into the batter, eliminating the need for separate shaping.
Kim Jin-soon's Shrimp Fried Rice
A super simple Chinese-style shrimp fried rice combining soft scrambled eggs and springy shrimp, stir-fried with Chef Lee Yeon-bok's know-how.
Seonkyoung Longest Shrimp and Pork Pan-Fried Dumplings
Pan-fried dumplings filled with a moist filling of shrimp and pork mixed with chicken broth, then crisped in a pan with a lacy skirt