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YOOXICMAN's Homemade Tonkotsu Ramen
Homemade tonkotsu ramen with an unrealistically rich and savory broth, simmered for 7 hours by extracting collagen-rich stock from pork bones in three separate stages
Ttukdak Hyung's Ganjjajang
Ganjjajang with deep flavor from stir-frying chunjang, pork, cabbage, and onion in rendered pork fat
Kang Leo's Grilled Reed Fire Eel Rice Bowl
A premium eel rice bowl featuring firm, muddy eel infused with the aroma of reed fire and a special sauce.
Kim Dae-seok's Radish Jeonggwa
Winter radish preserved for a long time in salt and rice syrup to maintain a chewy texture, then enhanced with black sugar and soybean flour for a rich aroma and glossy finish—this is a traditional nutritious snack.
Ttukdak Hyung's Hainanese Chicken Rice
Hainanese chicken rice made with rice cooked in chicken leg broth and served with a savory soy sauce
Okjubu's Butadon
A Japanese-style pork rice bowl featuring rich, savory belly pork and generous scallions braised in a sweet-savory sauce
Yeo Kyung-rae's Sichuan-Style Eggplant Stir-Fry
A Sichuan-style eggplant stir-fry made without frying, using salt to eliminate greasiness and achieve a clean, savory flavor
Lim Sung-geun Mountain-Load Chicken Stew
A chicken stew where the chicken is stir-fried in sesame oil to eliminate any fishy odor, then topped generously with crisp soybean sprouts like a mountain.
Yeo Kyung-ok's Kkanpungyuk
A classic Chinese dish featuring crispy fried pork tossed quickly over high heat with a tangy, sweet, and spicy garlic sauce.
IronBagMan's Ohyang Jangyuk
An authentic Chinese-style cold beef shank dish, maximized in flavor with a chewy pork skin gelatin sauce.
Raymon Kim's Broccoli Beef Stir-Fry
American-style Chinese dish featuring tender beef prepared with guo you technique and crisp broccoli stir-fried in oyster sauce
Kim Dae-seok's Old-Fashioned Sikhye
A traditional sikhye made by fermenting the clear top water of malt barley and fluffy rice in a rice cooker on keep-warm mode, then boiling with ginger and raw sugar.