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Hwang Jin-sun's Shanla Tang
Authentic Chinese-style Shanla Tang featuring abundant shrimp, oysters, and mushrooms, perfectly balancing the tangy sourness of vinegar with the spicy kick of pepper.
Seonkyoung Longest's Homemade Dumpling Wrappers
Homemade dumpling wrappers for 20 pieces, made soft and chewy by mixing with hot water
Striker Chef's Nurungji Menbosha Tang
A crispy Nurungji Menbosha topped with a spicy, thick seafood sauce, served as a luxurious fusion Chinese dish.
Okjubu's Menran Mayo Tofu Fritters
A unique delicacy featuring crispy, juicy tofu fritters topped with a spicy, savory menran mayo sauce that balances richness with the freshness of green chili peppers.
Okjubu's Lotus Root Almond Candy
A delicious side dish made by simmering crispy fried lotus root and fragrant almonds in a sweet sauce.
Yeo Kyung-ok's Sichuan-Style Ma La Broccoli Stir-Fry
A healthy Chinese dish featuring crisp, vibrant broccoli quickly stir-fried in a spicy doubanjiang and numbing sansho oil sauce after a brief blanching.
Raymon Kim's Waxy Barley Pancakes
Sweet and savory waxy barley pancakes served with grilled bananas
Yoon Yi-ryeon's Ojingeo Jangjorim
A summer braised dish where squid is gently blanched and simmered in vegetable stock and seasoning. Eggs, cucumber, and shiitake mushrooms come together to make a great rice accompaniment.
Yoon Yi-ryeon's Oiji
These are sweet, tangy, and not overly salty oiji. This is a large-batch recipe for 50 cucumbers, made rich and savory with plenty of starch syrup.
Choi Kang-rok's Sesame Tofu
A chewy and savory Japanese-style sesame tofu made with kudzu starch and sesame paste, requiring constant stirring with perseverance and care.
Lim Sung-geun Shrimp Egg Soup
A Chinese-style soup simmered in just 3 minutes, featuring deep umami from tuna sauce and a smooth texture enhanced with starch slurry.
Jung Ho-young's Anago Tempura Don
A professional-style tempura rice bowl topped with crispy-on-the-outside, juicy-on-the-inside deep-sea eel fritter