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Okjubu's Seasoned Seomcho Spinach
A winter seasonal seomcho muchim with deep savory flavor from doenjang and fermented anchovy sauce
Park Eun-young's Egg Noodle Twice-Cooked Pork Stir-Fry
A stir-fried noodle dish that combines Hong Kong-style egg noodles with Sichuan-style twice-cooked pork (huiguorou), delivering an addictive spicy-sweet flavor.
Hwang Jin-sun's Cabbage Cold Dish
A cold dish of crunchy young cabbage julienne tossed with chewy jellyfish and savory dried shrimp in a tangy garlic sauce.
Hwang Jin-sun's Geumsa Oryong
A high-end Chinese dish where sea cucumber is stuffed with minced pork and shrimp, deep-fried, and served with a vegetable sauce julienned as thin as threads.
Ttukdak Hyung's Jokbal Twigim
Crispy on the outside, tender on the inside: trendy pork trotter dish boiled for 2 hours with ssanghwa tea and jocheong, then coated in breadcrumbs and deep-fried.
Okjubu's Refreshing Acorn Jelly Bowl
A refreshing summer delicacy featuring thick slices of acorn jelly, crisp cucumber ribbons, and spicy-sour kimchi floating on a chilled anchovy broth with ice cubes.
Chinese Cuisine Witch's Mala Oil
A versatile mala oil that enhances the flavor of mala dishes by stir-frying vegetables and spices in chili oil and then simmering them.
Delicious Slow-Aging Tomato Mille-Feuille Salad
A salad made by layering tomato, onion, lettuce, and sliced ham, finished with a sauce made by stir-frying garlic and Yeondusoon (Yondu Soon).
Kim Milan's Vongole Spaghetti
A 1st-person authentic vongole pasta recipe that reduces the clam broth until it clings to the noodles, infusing them with deep savory flavor, and finishes with an emulsion.
Okjubu's Pork Belly Eggplant Rice Bowl
A delicious rice bowl featuring thick pork belly and tender eggplant stir-fried in a special fermented soybean ketchup sauce.
Okjubu's Dried Shrimp and Dockweed Soybean Paste Soup
A rich, savory soybean paste soup with a refreshing depth of flavor, where the fresh bitterness of dockweed is balanced by dried shrimp
Choi Kang-rok's Dapper Tomato
A unique tomato stew with beef tripe, tenderly boiled, then grilled to a golden brown, and finally simmered richly with tomatoes, curry, and red wine, by Chef Choi Kang-rok.