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Lee Won-il's Mibakjeonji Dry-style Jeyuk Bokkeum
A life-changing jeyuk bokkeum by Chef Lee Won-il, stir-fried dry to bring out the rich, nutty flavor of gochugaru and smoky wok hei, without any liquid.
Okjubu's Undeokgwi Bokkeum
Okjubu's special undeoegwi bokkeum with the rich flavor and taste of jajangmyeon
Lim Sung-geun's Jinmichae Mujim
A simple, no-cook jinmichae mujim with mayonnaise that stays soft to the very last bite
Hwang Jin-sun's Hyang-ra Squid
A crispy fried squid stirred with two kinds of doubanjiang sauce, pungent mala oil, celery, and dried chili peppers—a spicy Chinese-style appetizer.
School Chef's Dubu Jorim
Dubu jorim made by frying tofu golden in perilla oil to keep it firm and chewy without crumbling, highlighting the natural sweetness of vegetables.
Aha Bujang's Squid Radish Soup
A soup that elevates the savory depth of the broth with a touch of fermented anchovy sauce and minced ginger, and adds a refreshing note by simmering radish and zucchini together.
Seungwoo Dad's Aglio e Olio
A super simple Aglio e Olio pasta, enhanced with the deep umami of chicken stock and stir-fried with olive oil, garlic, and peperoncino for a spicy kick.
This Man's Cook's Clean Budae Jjigae
Budae jjigae made with stir-fried kimchi and baked beans, finished cleanly with anchovy broth.
Aha Bujang's Andong Jjimdak
Restaurant-style Andong jjimdak with deep, spicy flavor from dried shiitake broth and dried chili peppers
Aha Bujang's Clam Sundubu Jjigae
A spicy and deep clam sundubu jjigae made with a secret seasoning paste that delivers restaurant-quality flavor.
Kim Jin-soon's Golbaengi Somyeon
Pub-style golbaengi somyeon that uses the canned whelk broth to boost umami
Striker Chef's Saengsaeu Gambas al Ajillo
An explosive gambas that bursts with umami from the rich flavor of shrimp heads and the fried texture of raw shrimp for kimchi.