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Sung Si-kyung's Stir-fried Iceberg Lettuce
A super-simple Chinese-style stir-fried iceberg lettuce, quickly cooked over high heat with soy sauce and oyster sauce for a crunchy, savory finish.
Yoon Yi-ryeon's Braised Taro with Perilla Seeds, Taro and Perilla Seed Soup
Taro is boiled in rice water to remove its acrid taste, then simmered with bracken, taro stems, mushrooms, seafood or beef, and thickened with perilla seed powder to create a braised dish or soup.
Yoon Yi-ryeon's Braised Sweet Potato Stems
A savory braised dish made by simmering sweet potato stems with perilla leaves and anchovies
Yoon Yi-ryeon's Braised Tofu
A side dish of thinly sliced tofu pan-fried until golden and braised in a sweet and spicy sauce. Curry powder can be added to taste.
Yoon Yi-ryeon's Jeongwol Daeboreum Stir-fried Aged Namul
A traditional aged namul technique that uses grapeseed oil, perilla oil, and a deep-flavored broth to stir-fry without toughness, yielding tender results.
Aha Bujang's Budae Jjigae Ramyun
A budae jjigae ramyun with deep, restaurant-quality flavor, enhanced with all-purpose ramyun dadegi, beef bone broth, sausage, and cheese
Striker Chef's Galbi Meat Southeast Asian Stir-Fried Noodles
A local-style rice noodle dish featuring the unique aroma of lemongrass and lime leaves, stir-fried with spicy-sweet sauce and chewy galbi meat.
Okjubu's Bomdong Cucumber and Wild Chive Muchim
A fresh geotjeori muchim made by tossing crisp bomdong and fragrant wild chives in a savory secret sauce.
Seungwoo Dad's Braised Pork Belly in Soy Sauce
A Chinese-style braised pork belly dish with a deep color from caramelized sugar and enhanced flavor from spices, resulting in a tender braise.
Yoon Joomo's Perilla Shoot Pancake
A delicate vegetable pancake made with abundant fresh perilla shoots and minimal batter, resulting in a thin, savory, and fragrant dish.
Yoon Yi-ryeon's Fresh Seaweed Namul Muchim
A simple namul side dish made by blanching or using raw fresh seaweed
Baek Jong-won's Smoked Anchovy Garakguksu
Garakguksu with deep umami recreated by stir-frying smoked anchovies until crisp to remove fishiness, then simmering them with vegetables and seasoning with soy sauce and cooking wine