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Kim Dae-seok's Spicy Rockfish Stew
A premium spicy soup with a clear, refreshing broth made from dried chili and onion, simmered with rockfish and Minari, resulting in a rich, clean flavor without any fishy aroma.
Chinese Witch's Easy Jeyuk Bokkeum
A quick jeyuk bokkeum seasoned with oyster sauce and gochugaru, with onions and green onions stir-fried to retain their crisp texture.
Jung Ho-young's Acorn Jelly Cold Soup
A refreshing summer cold soup made with briefly blanched acorn jelly for a chewy texture, served in a sweet, tangy, and spicy cold noodle broth with cucumber, chili peppers, and kimchi garnish.
Yoon Yi-ryeon's Stir-fried Baby Chili Peppers
A rice-stealing side dish made by stir-frying tender baby chili peppers in a savory sauce. The sauce left in the pan is also great mixed with rice.
Ttukdak Hyung's Gamjatang Fried Rice
A hearty gamjatang fried rice made by stir-frying pork, large green onion, and kimchi with a spicy seasoning of doenjang and gochujang, then tossing with rice.
Sung Si-kyung's Seasoned Pickled Radish
A sweet and spicy instant side dish made with leftover pickled radish, vinegar, gochugaru, and sesame oil — the perfect companion for ramyun.
Sung Si-kyung's Gochujang Yukhoe
A unique gochujang yukhoe with a Jeolla-style spicy-sweet gochujang seasoning, briefly torched on the outside to maximize savory flavor
Sung Si-kyung's Spicy Japchae Rice Bowl
A spicy Chinese-style one-bowl rice dish made with pork loin, crunchy Korean piman peppers, and glass noodles stir-fried in chili oil and seasoned with oyster sauce.
Sung Si-kyung's Odongguri
A premium soup ramyun combining Odongtongmyeon and Neoguri with a deep, spicy broth, finished with cheese and egg.
Yoon Yi-ryeon's Lettuce Kimchi
A crisp lettuce kimchi made by gently tossing 560g of tough, overgrown lettuce in a spicy fermented sauce seasoning without starch paste
Yoon Yi-ryeon's Fermented Soybean Leaf and Perilla Leaf Jangajji
About 1.1 kg of fermented soybean leaves and perilla leaves are boiled for 15 minutes to reduce saltiness and off-odors, then layered with a pear juice seasoning.
Kim Dae-seok's Saeujeot Korean Zucchini Stir-fry
A summer stir-fried side dish where Korean zucchini is salted and marinated in saeujeot liquid for 20 minutes to firm up its shape, then quickly simmered in a savory seasoning.