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Raymon Kim's Southern-Style Fried Chicken
American Southern-style fried chicken with tender meat from homemade buttermilk brine, paired with crispy bacon waffles for a delicious sweet-savory balance
This Man's Cook's Old Kimchi and Small Anchovy Gimbap
An unusual gimbap with deep flavor made solely from old kimchi and stir-fried green chili anchovies, without pickled radish or ham
This Man's Cook Soy Sauce Marinade Tofu
Soft tofu topped with a special soy sauce marinade enhanced with plum syrup and ground sesame seeds for rich flavor
This Man's Cook Amasi Nut Candy
A nutritious and healthy snack made by stir-frying amasi seeds and mixed nuts in a sugar syrup with jujube syrup, maximizing their rich aroma and flavor.
This Man's Cook's Red Date Ginger Syrup
A homemade syrup made by boiling red dates and ginger without aging, resulting in a rich, smooth flavor enhanced with the sweetness of black sugar and plum syrup.
This Man's Cook Honghap Miyeokguk
Sumi Banchan-style mussel seaweed soup with a refreshing and deep flavor
Kim Dae-seok's Kohlrabi Jangjji Banchan
A special side dish made by drying kohlrabi in a food dehydrator and mixing it with a spicy-sweet seasoning—sweeter and more chewy than radish jangjji.
Kim Dae-seok's Dried Cucumber Pickles
An unusual summer side dish with a crisp, fragrant texture, made using a meticulous cleaning method with soju and a secret soy sauce mixture.
Kim Dae-seok's Asparagus Salad
An unusual side dish featuring blanched asparagus mixed with melted butter and a tangy-sweet gochujang dressing.
Yoon Yi-ryeon's Doenjang-muchim with Large Green Onion
A unique side dish made by briefly blanching large green onions to remove their spiciness and sliminess, then tossing them in a savory doenjang (soybean paste) seasoning.
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 Fresh Seaweed Salad
A special side dish of crunchy radish strips and smooth fresh seaweed, seasoned with fermented anchovy sauce and maesil syrup for a savory and sweet flavor.