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Lim Sung-geun's Premium Pine Nut Samgyetang
A premium tonic samgyetang with a rich, savory broth resembling beef bone soup, made by finely grinding glutinous rice and pine nuts.
Lim Sung-geun's Universal Radish Stew Base
This versatile radish stew base, inspired by Namdaemun galchi jorim style, can be used as a foundation for any fish stew or dried anchovy stew.
Yeo Kyung-rae's Moja Shrimp
A premium Chinese dish where large shrimp are split open and flattened, then stuffed generously with minced meat and shrimp paste, and deep-fried until crispy.
Yeo Kyung-ok's Seafood Douban Doufu
A refined Chinese-style tofu dish blending the spicy, numbing heat of doubanjiang with rich seafood flavors.
Yeo Kyung-ok's Lajogi
A fragrant Chinese-style chicken dish made by stir-frying crispy fried chicken thigh meat in a thick, spicy gochujang-based sauce with oyster sauce and chili oil.
Yeo Kyung-ok's Crab Meat Soup
A traditional Chinese-style soup simmered to be soft and delicate with tender crab meat and crisp enoki mushrooms, enriched with beaten egg white for a fluffy, savory texture.
Yeo Kyung-ok's Refreshing Spicy Clam Jjamppong
A refreshing and spicy clam jjamppong made by stir-frying fresh clams with sweet napa cabbage for a rich, savory broth
Yeo Kyung-ok's Sichuan-Style Tofu Noodles Stir-Fry
A healthy Sichuan-style tofu noodle dish stir-fried with pork loin and bok choy in chili oil for a spicy kick
Yeo Kyung-ok's Shrimp Stir-Fried Noodles
A Chinese-style stir-fried noodle dish featuring fresh noodles, chewy shrimp, and crisp bok choy, quickly sautéed with soy sauce and oyster sauce.
Yeo Kyung-ok's Seafood Yangjangpi
A premium Chinese-style dish featuring a variety of fresh seafood and vegetables stir-fried with a smoky aroma, served with a sharp mustard sauce that delivers a bold kick.
Jung Ho-young's Chicken Karaage
An incredible combination of crispy exterior and juicy interior in Japanese-style fried chicken, paired with a spicy-sour aioli sauce
Jung Ho-young's Simple Seokbakji
A crisp and refreshing simple seokbakji made by salting radish without rinsing after soaking, perfect for winter.