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Lee Hye-jung's Braised Chicken Thigh and Burdock Root
A side dish and rice bowl topping made by quickly braising golden-browned chicken thighs and burdock root in a sweet-salty sauce until the liquid is almost gone.
Yoon Joomo's Andong Braised Chicken
A spicy Andong-style braised chicken simmered in a sauce of Jin-ganjang, soup soy sauce, and dark soy sauce with large-cut vegetables until the liquid reduces to a glossy glaze.
Maeil Matna Orange Chicken Wings
Chicken wings are blanched to remove any off-flavors, simmered in a sweet-and-sour orange glaze, then air-fried until golden for a delicious chicken dish.
Maeil Matna Potato Meat Dumplings
Potato dumplings with a chewy wrapper made from mashed potato and starch, filled with a pork filling rich in large green onion flavor, and steamed
Seonkyoung Longest Miso Butter Grilled Pork
A savory and moist pork chop recipe marinated in a seasoning that brings out the flavors of miso, butter, and bonito, then grilled.
Maeil Matna Almond Makhani Curry
A smooth makhani curry made by blending fresh tomatoes, onion, and almonds, then straining the sauce and adding chicken breast, heavy cream, and butter.
Ttukdak Hyung's Spicy Braised Chicken Feet
A tender and spicy restaurant-style braised chicken feet, simmered for 30 minutes with a homemade secret sauce instead of store-bought, using refreshing bean sprout broth.
Striker Chef's Squid Ink Basil Pesto Cold Pasta
A visually stunning cold pasta featuring black squid ink noodles, fresh basil pesto, colorful cherry tomatoes, and plump shrimp—perfect for parties.
Kang Leo's Bigfin Reef Squid Ponzu Ceviche
A ceviche featuring bigfin reef squid lightly torched on the surface, paired with tangy yuja ponzu and olive oil.
Solo Cooking God's Soy-Glazed Dried Sole
A savory, slightly sweet soy sauce glaze with ginger aroma enhances grilled dried sole, making it a perfect rice companion dish.
Hwang Jin-sun's Daege-sal-bokkeum
A dish of tender snow crab meat and mushrooms stir-fried in ginger-infused scallion oil, bound into soft, cloud-like curds with starch and egg whites.
Hwang Jin-sun's Donggodubu
A Chinese-style tofu and mushroom stir-fry, with golden-browned tofu and fragrant shiitake mushrooms coated in a savory oyster sauce.