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Kim Jin-soon's Jjolmyeon
Jjolmyeon tossed with a spicy-sour all-purpose bibim sauce, crunchy soybean sprouts, and chewy noodles
Kim Jin-soon's Sundubu Rice Bowl
A spicy, soft rice bowl made by simmering sundubu and eggs in a rich scallion-infused oil and chili oil broth.
Jung Ho-gyun's Spicy Pork Galbi Jjim
Pork ribs are soaked to remove blood for a day, simmered until tender, then coated in a spicy mixture of fine and coarse gochugaru and braised with potatoes for a sweet and spicy galbi jjim.
Ttukdak Hyung's Cream Kimchi Jjim
A unique kimchi jjim that maximizes savory and soft flavors by adding fresh cream to kimchi jjim made by grilling thick pork neck and aged kimchi.
Ttukdak Hyung's Pulled Pork Jeyuk
A unique pulled pork-style jeyuk bokkeum that boasts a melt-in-your-mouth tender texture, achieved by sous-vide cooking for 24 hours using a rice cooker's keep-warm function.
Ttukdak Hyung's Lard Jjajangmyeon
A classic jjajangmyeon that recreates the wok hei of a Chinese restaurant by infusing ginger aroma into homemade lard extracted from an air fryer, then stir-frying chunjang and seasonings vigorously.
Ttukdak Hyung's Seasoned Grilled Mackerel
An air-fried mackerel fillet is first par-cooked, then generously coated with a spicy and savory homemade sauce based on gochujang and doenjang, and baked again to create a delicious side dish.
Ttukdak Hyung's Gochujang Whole Chicken Leg Roast
A meat dish where whole chicken legs are deep-scored, marinated for 2 hours in a gochujang barbecue sauce mixed with steak sauce, then air-fried for a long time.
Seungwoo Dad's Chadol Kimchi Duruchigi
A duruchigi (stir-fry) made by first frying the fatty beef brisket beyond 80% until crispy, then stir-frying with aged kimchi and a sweet-spicy sauce until the sauce is reduced.
Ttukdak Hyung's Spicy Braised Pork
A budget-friendly spicy braised pork made by cutting pork foreleg into rib-like pieces and simmering them in a spicy vegetable-infused seasoning sauce.
Ttukdak Hyung's Boneless Pork Rib Gamjatang
A gamjatang with deep, savory flavor made with boneless pork ribs, ugeoji, and perilla seed powder, without the hassle of deboning
Yeo Kyung-ok's Korean-style Mapo Tofu
A clean and mild Korean-style mapo tofu made without doubanjiang or gochujang, using only chili powder and oyster sauce.