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Jang Ho-jun's Samgyeopsal Cold Shabu Udon
A summer udon featuring cold udon noodles and pork belly shabu-shabu with crisp vegetables in a chilled broth made by diluting aged kaeshi
Aha Bujang's Mussel and Dongjuk Clam Seafood Jjamppong
A spicy and refreshing seafood jjamppong made by stir-frying onion and chili powder in a rich mussel-infused seafood broth
Seonkyoung Longest's Korean-Style Fried Chicken
Korean-style fried chicken made by marinating chicken with garlic, ginger, and soju, coating it in a frying mix batter, and frying it twice until crispy
Seonkyoung Longest's Spicy Seafood Noodles
A fiery seafood jjambbong-style noodle soup with clams, squid, and shrimp simmered in an aromatic oil and kelp-shiitake broth, served over noodles.
Ttukdak Hyung's Busan Nakgopsae
A spicy, hearty Busan nakgopsae simmered with chewy beef large intestine, plump shrimp, and tender Korean small octopus (nakji) in a fiery seasoning.
This Man's Cook's Large Garlic Kimchi
Seasonal large garlic kimchi bursting with umami, made by soaking large garlic in dried anchovy sauce for a long time, then mixing it with homemade mushroom-kombu broth and leftover rice paste for deep, savory flavor.
Kim Dae-seok's Beef Shank Suyuk Hot Pot
A premium hot pot featuring beef shank tenderly boiled in a pressure cooker and served with fresh vegetables in a rich broth and a special yuja soy sauce.
Kim Dae-seok's Pork Ttukbaegi Bulgogi
A hearty clay pot stew featuring tender pork shoulder, a rich thick broth, and a clean, savory flavor achieved by using half a spoon of doenjang to eliminate any gamey odor.
Seonkyoung Longest's Spicy Jokbal
This is spicy jokbal made by thoroughly simmering pork trotters with aromatic vegetables and broth, serving half as classic jokbal and the other half tossed in a spicy cheongyang chili pepper powder sauce and broiled until golden brown.
Shin Dong-min's Ganchi Jorim
A simple and quick ganchi jorim with no fishy odor, sweet and savory, using store-bought tsuyu and ginger
Kim Dae-seok's Nabak Kimchi
A nabak kimchi made by pouring a strained fruit and chili powder broth over radish and napa cabbage heart, fermenting, then adding fresh fruit.
Yoon Yi-ryeon's Wasabi Cucumber Pickle Muchim
A refreshing pickle-style muchim made in just 1 minute by removing cucumber seeds for extra crunch and adding soy sauce, vinegar, wasabi, and julienned ginger.