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Lim Sung-geun Spicy Sweet Yellow Croaker Grilled
Spicy sweet yellow croaker grilled with blended onions and pears, delivering a gourmet restaurant-style flavor
Lim Sung-geun's Super Simple Napa Cabbage Kimchi
A super simple kimchi made quickly by mixing just the filling with a ready-made all-purpose kimchi paste.
Park Eun-young's Yu Xiang Eggplant and Shrimp
Stuffed eggplant pockets filled with tender minced shrimp and deep-fried until crispy, then topped with a spicy-sour perilla seed sauce infused with the pungent flavor of huajiao oil, a premium Chinese dish.
Yeo Kyung-ok's Gyeongjang Wuyu Sa
A Chinese-style dish featuring thinly sliced beef gently cooked with a starch marinade and stir-fried in a sweet, salty, and savory soybean paste sauce, served with scallions.
Jung Ho-young's Pork Tenderloin with Garlic Chives and Green Onions
A Chinese-style drinking snack made by stir-frying lean pork tenderloin with green onions, garlic chives, and spicy chili oil.
Yoon Joomo's Kimchi Jeon
A meat kimchi pancake that achieves ultimate crispiness by combining cake flour, rice flour, and potato starch instead of store-bought pancake mix.
Kim Dae-seok's Deodeok Muchim
Pan-fried deodeok with a light layer of sesame oil, then tossed with a honey-gochujang seasoning for a refined and flavorful side dish.
Kim Dae-seok's Watermelon Rind Salad
A delicious side dish made by salting and soaking discarded watermelon rinds with salt and corn syrup to preserve crispness, then dressing them with doenjang and gochujang for a savory, tangy, and slightly sweet flavor.
Kim Dae-seok's Seasoned Amaranth Greens
Seasoned with doenjang, soy sauce, and perilla oil after briefly blanching amaranth greens for 30 to 40 seconds—this seasonal side dish is fresh and vibrant.
Baek Jong-won's Gangbulpa (Bulgogi Pasta)
A bulgogi pasta in the style of Kang Sik Dang, featuring green onions and garlic infused in olive oil, with sweet and savory seasoned beef and spicy peppers.
Baek Jong-won's Pyeonyuk Naengchae
A super simple cold appetizer made quickly by topping store-bought pyeonyuk with plenty of large green onion and minced garlic, then pouring over a sweet and sour vinegar-sugar sauce.
Sung Anh's Doenjang Bulgogi
A special bulgogi recipe by Chef Sung Anh that uses doenjang as a base instead of soy sauce, mixed with plum extract, minced garlic, etc., to bring out the deep and clean savory flavor of soybeans.