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Kim Dae-seok's Hanjeongsik-Style Braised Hairtail
A rich and savory hairtail jorim made with a secret broth infused with blended freshwater shrimp, delivering deep umami flavor.
Baek Jong-won's Fried Egg Rice Bowl
Quick one-bowl meal where eggs are fried in perilla oil, then topped with green onions, soy sauce, and fish sauce over rice.
Sung Si-kyung's Cabbage Soy-Butter Stir-fry
A moist and savory side dish made by stir-frying large chunks of cabbage with a little water, soy sauce, fish sauce, and butter
Sung Si-kyung's Mandu Jeongol
A hearty mandu jeongol packed with seasoned beef, fresh mushrooms, and napa cabbage, simmered in a spicy dadaegi and broth.
Sung Si-kyung's Beef and Clam Sundubu Jjigae
A 5-minute sundubu jjigae that explodes with deep umami from land and sea by stir-frying beef and clams together in rich chili oil.
Aha Bujang's Soy Sauce Braised Chicken
An Andong-style soy sauce braised chicken made by adding unsoaked dried glass noodles directly into the pot and boiling vigorously for 20 minutes with a golden ratio of soy sauce and sugar.
Aha Bujang's Beef Shabu-Shabu
A deeply flavored shabu-shabu made by blanching assorted vegetables and thinly sliced beef short plate in a kelp-infused broth, finished with kalguksu noodles
Aha Bujang's Tteokgalbi
Tender, juicy handmade tteokgalbi made with an 8:2 ratio of meat to onion and precisely measured soy sauce seasoning
Aha Bujang's 1-Hour Devoted Beef Seaweed Soup
A hearty miyeokguk made by simmering beef brisket and dried miyeok for 1 hour to develop a deep, rich broth
Seonkyoung Longest's Soy Sauce Bibim Guksu
A sweet and savory soy sauce bibim guksu with nutty sesame oil that everyone, young and old, can enjoy.
Maeil Matna Honey Combo Potato Chicken
A crispy snack and drinking snack made by frying potatoes without chicken and coating them with a sweet and savory honey combo sauce.
Kim Ho-yoon's Accordion Cucumber Muchim
A cucumber muchim with dense scoring on both sides so the sweet-and-sour seasoning penetrates evenly and the crunchy texture comes alive.