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Yoon Yi-ryeon's Braised Old Pumpkin
A grandmother's hand-taste braised old pumpkin, enriched with the nuttiness of perilla oil and the deep savory flavor of fermented shrimp sauce, melting softly like pudding.
Ttukdak Hyung's Nakji Horong-i
A pojangmacha-style appetizer made by wrapping cleaned octopus around wooden skewers, brushing on a sweet and spicy gochujang sauce, and air-frying until charred.
Ttukdak Hyung's Homemade Honey Threads
A unique traditional snack made by boiling sugar and corn syrup syrup to a precise temperature, cooling it, and then stretching it into thousands of threads in cornstarch.
This Man's Cook Dried Anchovy Stir-Fry
A rich, savory stir-fry of large dried anchovies, tenderized and simmered with garlic and green chili for a chewy, satisfying texture.
Kim Dae-seok's Burdock Root Kimchi
A unique and delicious burdock root kimchi that preserves the crisp texture and naturally sweet aroma of burdock root, steamed for exactly 5 minutes in a steamer and then mixed with a spicy, savory seasoning.
Kim Dae-seok's Sweet Potato Syrup
A rich and delicate natural syrup made without any added sugar, using seasonal sweet potatoes, rice malt syrup, and glutinous rice cooked in an electric rice cooker through slow fermentation.
Kim Dae-seok's Radish Jeonggwa
Winter radish preserved for a long time in salt and rice syrup to maintain a chewy texture, then enhanced with black sugar and soybean flour for a rich aroma and glossy finish—this is a traditional nutritious snack.
Kim Dae-seok's Sea Squirt Jeotgal
Homemade sea squirt jeotgal with a spicy-sweet flavor, preserved with salt and soju to eliminate fishy odor and retain a firm, chewy texture
Kim Dae-seok's doenjang-Brined Radish Pickle Salad
A crunchy, chewy side dish made by thinly slicing well-aged, fragrant doenjang-brined radish pickles, squeezing out all moisture, then tossing them in a savory spicy-sweet dressing that makes every bite irresistible and perfect for clearing a bowl of rice in no time.
Yoon Yi-ryeon's Baechu-jeon
Crispy pan-fried jeon made with winter napa cabbage, leftover vegetables from the fridge, and seafood
Yoon Yi-ryeon's Braised Meowi Stalks (Korean Butterbur, Petasites japonicus)
Seasonal meowi stalks (Korean butterbur, Petasites japonicus) boiled in salted water, peeled, then simmered in oil and soy sauce until glossy and tender—a chewy, savory rice thief of a side dish.
Yoon Yi-ryeon's Spicy Soybean Sprout Japchae
A unique drinking-snack-style japchae that stir-fries crunchy soybean sprouts and glass noodles with a spicy kick, delivering a savory depth reminiscent of agujjim (braised monkfish).