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Ttukdak Hyung's Sotteok Sotteok Pasta
Crispy sotteok sotteok made by skewering sausages with pasta noodles, air-fried, and served with a sweet and spicy gochujang sauce.
Striker Chef's Cheese Chadol-bagi Yukjeon and Squid Cho Muchim
A fantastic combination of chadol-bagi yukjeon filled with savory cheese and spicy-sweet squid cho muchim
Striker Chef's Chicken Neck Twoomba Pasta
A Twoomba pasta that maximizes flavor and chewy texture with specially cut chicken neck meat seasoned sweet and spicy.
Okjubu's Meat Jangkalguksu
A rich and thick jangkalguksu with a deep flavor made by stir-frying pork and gochujang, enhanced with ramen seasoning for umami depth.
Okjubu's Snail Soybean Paste Stew
The ultimate rice companion—rich, savory homemade soybean paste stew with chewy snails and crisp vegetables simmered to perfection.
Okjubu's Chicken Breast Tofu Jorim
A protein-rich side dish featuring crispy-on-the-outside, tender-on-the-inside grilled tofu and soft chicken breast simmered in a rich, savory homemade jorim sauce
Kim Dae-seok's Purslane Side Dish
A healthy and appetizing spring and summer seasonal side dish made by briefly blanching purslane and tossing it with a savory gochujang and sesame oil dressing.
Yoon Yi-ryeon's Chili Leaf Namul & Young Chili Pepper Muchim
Two autumn delicacy side dishes made by blanching chili leaves and young chili peppers, then seasoning them with fermented anchovy sauce and gochujang respectively.
Aha Bujang's Gopdoritang
A hearty gopdoritang made by simmering tender, chewy beef small intestines and chicken with perilla seed powder and a spicy seasoning sauce until thick and rich.
Ttukdak Hyung's Clam Ramyeon Stir-fry
A hearty and spicy clam ramyeon stir-fry made by simmering fresh clams, fish cake, rice cakes, and vegetables with ramen in a bold, fiery sauce.
Ttukdak Hyung's Ham and Sausage Jjigae
A spicy ham and sausage jjigae made by stir-frying pork hind leg, ham, and sausages to release their oils, then simmering with kimchi and seasonings.
Lee Hye-jung's Spicy Meat Hot Pot
A spicy broth dish simmered down with leftover meat, various vegetables, and glass noodles in a gochujang seasoning