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Maeil Matna Tuna Sundubu Jjigae
A super simple stew made by creating chili oil with scallion-infused oil and gochugaru, then simmering canned tuna, sundubu, and egg until rich and flavorful.
Eonam Teacher's Soy Sauce Marinated Crab
A 3-day aged soy sauce marinated crab made without fail at home by eliminating fishy smell with ssanghwatang and adding herbal flavor.
Jung Ho-young's Chili Shrimp
A simple Chinese-inspired dish that takes just 15 minutes to make—no frying required. Sear shrimp in a pan, then stir-fry with a golden ratio of sweet chili sauce and ketchup for a deliciously tangy-sweet flavor.
YOOXICMAN's Authentic Fukuoka Motsunabe
A Fukuoka-style beef large intestine hot pot simmered with chewy, savory beef large intestine and plenty of vegetables in a soy sauce broth deeply infused with kombu and katsuobushi.
This Man's Cook Jajang-style Sikhye Glazed Chicken
An innovative braised chicken dish enhanced with the subtle sweetness of sikhye and the rich, nutty flavor of jajang powder
This Man's Cook's Beef Muktukguk
A clear and refreshing beef muktukguk with intensified savory depth and coolness, made by using a broth pouch containing roasted dried anchovies for rich flavor.
Aha Bujang's Whole Pork Kimchi Jjim
A whole kimchi jjim that maximizes the deep flavor of meat juices and fully cooked kimchi through systematic heat control and braising
Striker Chef's Beef Wellington
A premium steak with perfectly sealed juices using crepes and mushroom duxelles, ensuring crispiness until the last bite.
Okjubu's Nureongji Chicken Jeonbok
A premium jeonbok with rich, savory depth from chicken stock and hearty comfort from toasted rice croutons
Ttukdak Hyung's Bun Cha
Vietnamese-style bun cha featuring grilled pork marinated in soy sauce, served with rice noodles and vegetables in a tangy sauce.
Sung Si-kyung's Anchovy Oil Pasta
A pasta that maximizes umami with chopped anchovies in olive oil infused with garlic and shrimp, finished with scallions for a clean touch
Kim Ho-yoon's Dakbokkeumtang
A deeply flavored dakbokkeumtang where chili powder and vegetables are first stir-fried in rendered chicken fat, then braised in a golden-ratio sauce until the liquid reduces to a rich glaze.