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Sung Si-kyung's Asparagus Chicken Grill
An izakaya-style dish that maximizes umami by adding asparagus to crispy-on-the-outside, juicy-on-the-inside grilled chicken thighs, finished with a tsuyu and chicken stock sauce.
Jung Ji-sun's Sichuan-Style Chicken Cold Noodles
A Sichuan-style cold chicken dish with a tangy and sweet sauce based on soy sauce and black vinegar, perfect for reviving your appetite.
Baek Jong-won's Sundingi Ramyun
A Hong Kong-style ramyun recipe that boils crispy fried ham, sausage, and a fried egg together with mild-flavored ramyun to create a rich, savory, and exotic broth.
Kim Ho-yoon's Spam Golden Fried Rice
A super simple Spam fried rice made by mixing warmed instant rice with beaten egg beforehand and stir-frying it until fluffy.
Lee Hye-jung's Spam Kimchi Fried Rice
A savory kimchi fried rice that first fries garlic and Spam in a blend of vegetable oil and olive oil to boost flavor.
Maeil Matna's Mashed Spam and Potato Jjageuli
A classic home-style jjageuli made by simmering hand-mashed Spam and thinly sliced potatoes in a gochujang sauce until thick and rich.
Eonam Teacher's Eomuk Bokki
A one-pan Korean fish cake (eomuk) tteokbokki-style dish that deepens umami by pre-soaking the seasonings in the pan
Kim Jin-sun's Gunmandu Yuringi
A dish made by topping crispy pan-fried frozen dumplings with crunchy lettuce and colorful vegetables, then pouring a sweet and sour Chinese-style yuringi sauce over them.
Seonkyoung Longest's Mayak Eggs
A side dish of soft-boiled eggs marinated for at least 6 hours in equal parts soy sauce, water, and sugar with aromatic vegetables.
Ttukdak Hyung's Pork Rib Gamjatang
A hearty kimchi gamjatang that anyone can successfully make, using pork ribs instead of time-consuming pork neck bones, and pre-packaged dried radish greens.
Ttukdak Hyung's Homemade Tteokgalbi
A homemade tteokgalbi recipe using leftover beef scraps, beef fat, and pork, mixed with a golden ratio of seasonings, to lock in juices and grill to a golden brown.
Ttukdak Hyung's Brisket Sundubu Jjigae
A spicy stew made with brisket oil to create a savory chili oil, with squeezed and mashed tofu added for a crumbly, bibim-jjigae-like texture.