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Kim Dae-seok's Seasoned Butterbur Greens
Blanched butterbur greens seasoned with doenjang and gochujang, creating a refreshing spring side dish with a balanced bitter-savory flavor.
Kim Dae-seok's Banana Pancake Bread
A soft, sweet banana pancake bread made in a pan over low heat—no oven required—achieving the quality of a high-end patisserie.
Yoon Yi-ryeon's Onion Jangajji
A crunchy jangajji made by boiling soy sauce, vinegar, soju, water, and raw sugar in equal ratios, pouring over small onions, and letting them mature.
Yoon Yi-ryeon's Buchu Kimchi
Kimchi made by mixing garlic chives with a rich anchovy fish sauce and thin starch paste seasoning, eaten both fresh and fermented.
Yoon Yi-ryeon's Beef Pasanjeok
A holiday delicacy of thick beef marinated in seasoning, skewered with deodeok, large green onion, king oyster mushroom, and green chili pepper, then pan-fried until golden.
Yoon Yi-ryeon's Sujeonggwa
A traditional sujeonggwa that captures deep, spicy flavor effortlessly by simmering all ingredients together like barley tea.
Yoon Yi-ryeon's Ginger Syrup
An ultra-simple ginger syrup made by finely grinding new ginger and mixing it with raw sugar in a 1:1 ratio, to be stored and enjoyed all year round.
Yoon Yi-ryeon's Strawberry Mugwort Beomuri
A refined spring delicacy that captures children's tastes by adding sweet dried persimmons and fresh strawberries to traditional mugwort beomuri rice cake
Jung Ji-sun's Glutinous Rice Shaomai
A chewy Chinese-style dim sum recipe where glutinous rice is mixed with pork, shiitake mushrooms, and dried barley shrimp stir-fried in dark soy sauce and oyster sauce, then wrapped in dough and steamed.
Maeil Matna Sweet Pumpkin Mini Cake
A no-oven mini cake made by layering soft whipped cream and sweet pumpkin mousse on castella sheets and decorating them into character shapes
Seonkyoung Longest's Thai Red Curry Yardlong Bean and Beef Stir-fry
A Thai stir-fry dish, pad prik king, combining spicy red curry paste, crunchy yardlong beans, and tender beef.
Okjubu's Dried Shrimp Stir-Fry
A side dish made by stir-frying dried shrimp in a dry pan to remove any fishy odor, then quickly tossing them in a spicy-sweet gochujang sauce.