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Yoon Yi-ryeon's Assorted Mushroom Jangajji
A mushroom jangajji made by briefly blanching enoki, king oyster, and wood ear mushrooms, then soaking them in a pickling liquid of soy sauce, fermented fish sauce, vinegar, and soju.
Yoon Yi-ryeon's Kodari Jjigae
A special fish stew made by thoroughly cleaning kodari (half-dried pollock) to remove any fishy smell, then simmering it with radish in a refreshing shrimp broth for a clear and spicy flavor.
Ttukdak Hyung's Soybean Leaf Kimchi
A savory, spicy-sweet kimchi made by boiling blanched soybean leaves with scallions, onions, chili peppers, and other vegetables, seasoned with a rich, deep-flavored paste—perfect as a side dish to elevate any meal.
Aha Bujang's Clear Beef Radish Soup
A refined clear soup finished with a subtle garlic aroma and topped with egg garnish, made with a transparent beef and radish broth
School Chef's Gaji Bokkeum
This stir-fried eggplant is made by first fully releasing the aroma of minced garlic in oil, then stir-frying the eggplant until translucent, bringing out its savory flavor.
Aha Bujang's Super Simple 5-Minute LA Galbi
Super simple LA galbi marinated in 5 minutes using canned pineapple juice and a plastic bag, without the hassle of blending fruit.
Aha Bujang's Salmon Wasabi Mayo Sauce
A versatile dressing that pairs perfectly with salmon sashimi and sushi, combining mayonnaise, fresh wasabi, minced onion, lemon juice, and yuja-cheong.
Kim Ho-yoon's Grilled Tuna Mayo Rice Ball
A savory rice ball filled with spicy cheongyang chili pepper tuna mayo, brushed with soy sauce seasoning, and grilled to a golden crisp.
Jung Ho-gyun's Aralia Shoot and Mushroom Tendon
A spring tendon featuring fragrant aralia shoots, broom-shaped crispy fried mushrooms, and a soft-boiled fried egg, served with a special makganjang sauce.
Lee Hye-jung's Sprout Ginseng Jangajji
A jangajji that preserves the bitter, aromatic flavor of sprout ginseng by pouring an unboiled special soy sauce mixture over it.
Maeil Matna Tofu Potato Vegetarian Eel Grill
A unique vegetarian eel grill made by grilling mashed tofu and grated potato on seaweed, then simmering in a sweet and salty teriyaki sauce.
Kim Ho-yoon's Soy Sauce Braised Chicken
Chicken thighs are seared skin-side down, then braised with two types of soy sauce and jocheong, with potatoes and wide glass noodles added.