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Raymon Kim's Meatloaf
American-style traditional home-cooked meat dish made by filling a bread pan with ground meat and vegetables, then baking it in the oven.
Yoon Yi-ryeon's Naengi Doenjang-muchim
A simple dish of spring-fragrant shepherd's purse tossed in a savory doenjang sauce, enjoyed as a side dish with rice.
Yoon Yi-ryeon's Autumn Dongchimi
A refreshing and crunchy dongchimi made with autumn thinned radishes and green mustard greens.
Yoon Yi-ryeon's Catfish Soup
A refreshing and clean catfish soup perfect for winter. The broth is made with radish, onion, and kelp, and the cleaned catfish is briefly boiled to keep the flesh from falling apart, with a final touch of vinegar to eliminate any fishy taste.
Yoon Yi-ryeon's Perilla Shoot Kimchi
A simple kimchi made with perilla shoots, using a seasoning base of soy sauce and fish sauce with added garnishes for deep flavor. After the shoots wilt, adjust the seasoning the next day to complete.
Yoon Yi-ryeon's Coastal Hogfennel Ssamjang Muchim
A healthy namul side dish made by blanching fragrant coastal hogfennel and seasoning it with ssamjang.
Yoon Yi-ryeon's Parae Muchim
A sweet and tangy muchim made with wild parae, a Korean green seaweed. Its chewy texture and the savory depth of fermented anchovy sauce make it a flavorful rice side dish.
Yoon Yi-ryeon's Cockle Chomuchim
A sweet and tangy mixed dish of cockles and crunchy vegetables in a seasoned sauce.
Yoon Yi-ryeon's Soybean Leaf Water Kimchi
A summer delicacy, soybean leaf water kimchi is a refreshing water kimchi with a unique, appealing aroma, made by salting tender soybean leaves and seasoning them with a flour paste broth, fermented anchovy sauce, maesil extract, soju, garlic, and ginger.
Yoon Yi-ryeon's Old Cucumber Naengguk
A refreshing summer cold soup made with old cucumber and cheonggak (or miyeok). Deepened with soup soy sauce and fish sauce, it harmonizes sweet and sour flavors.
Sung Anh's Spring Greens Stir-Fried Abalone Noodles
A special seasonal delicacy for adults by 3-star chef Sung Anh, featuring fresh spring greens and chewy stir-fried abalone tossed in a Chinese-style sauce with noodles.
Kim Milan's Roasted Squab
A premium poultry dish featuring dry-aged squab basted with butter, pan-seared until crispy, and served with a pea garnish.