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Lee Hye-jung's Braised Chicken Thigh and Burdock Root
A side dish and rice bowl topping made by quickly braising golden-browned chicken thighs and burdock root in a sweet-salty sauce until the liquid is almost gone.
Yoon Joomo's Andong Braised Chicken
A spicy Andong-style braised chicken simmered in a sauce of Jin-ganjang, soup soy sauce, and dark soy sauce with large-cut vegetables until the liquid reduces to a glossy glaze.
Maeil Matna Orange Chicken Wings
Chicken wings are blanched to remove any off-flavors, simmered in a sweet-and-sour orange glaze, then air-fried until golden for a delicious chicken dish.
Maeil Matna Quattro Pizza
A homemade pizza that lets you enjoy four flavors—bulgogi, shrimp, Hawaiian, and pepperoni—all on one pan
Seonkyoung Longest Miso Butter Grilled Pork
A savory and moist pork chop recipe marinated in a seasoning that brings out the flavors of miso, butter, and bonito, then grilled.
Ttukdak Hyung's Stir-fried Pork and Kimchi
Stir-fried pork and kimchi made by simmering pork foreleg and kimchi in a spicy chili seasoning until the sauce reduces, perfect to serve right alongside rice.
Kim Jin-soon's Large Green Onion Pork Belly Rolls
Large green onions grilled until golden, wrapped with thinly sliced pork belly and secured with potato starch, braised in a soy sauce glaze, and served with a wasabi mayonnaise dipping sauce.
Ttukdak Hyung's Pork Neck Jangjorim
A unique pork jangjorim made with extreme tenderness by sous-vide cooking pork neck for 24 hours using a rice cooker's keep-warm function.
Seonkyoung Longest's nakji-bokkeum
A spicy nakji-bokkeum made by rubbing Korean small octopus (nakji) with salt to clean it, marinating it in a gochujang seasoning, quickly stir-frying it over high heat with vegetables, and serving it over blanched soybean sprouts.
Seonkyoung Longest's Stir-Fried Eomuk
Sweet and spicy stir-fried eomuk cooked cleanly in the oil rendered from the fish cake without added oil
Ttukdak Hyung's Beef Brisket and Angelica Tree Root Rice
A nutritious rice dish where angelica tree roots are quickly stir-fried in the savory fat of beef brisket, reducing their bitterness and maximizing their fragrance.
Ttukdak Hyung's Beef Tangsuyuk
Premium tangsuyuk made with tender chuck flap tail and shiitake mushrooms, double-fried in a settled starch batter for ultimate crispiness.