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Okjubu's Pickled Mustard Greens Tuna Mayo Kimbap
A unique kimbap made by rolling fresh pickled mustard greens with rich tuna mayo rice for a clean, satisfying bite.
Choi Kang-rok's Meat Donburi and Sushi Hybrid
A dish enjoyed as both donburi and pressed sushi, featuring rice flavored with balsamic vinegar and shiokonbu, topped with beef grilled in a special sambal tare sauce and fluffy egg soboro.
Okjubu's Easy Beef Short Rib Stew
A simple home-style recipe for beef short rib stew, simmered slowly and served with a tangy-sweet perilla and chives side dish.
Seungwoo Dad's Hummus
A classic Middle Eastern dip made by grinding chickpeas and tahini paste, offering a rich, savory flavor.
Park Eun-young's Sichuan Tangbap
A clear broth with a subtle, spicy kick from green chili peppers, characteristic of Sichuan-style tangbap without a red hue
Choi Kang-rok's Yurin-gi
A dish featuring chicken thigh meat fried to a fluffy interior and crispy exterior with an egg batter, generously topped with fresh lettuce and a sauce of aromatic vegetables.
Okjubu's Rice Okonomiyaki
An innovative okonomiyaki that combines crispness and heartiness using cold rice and egg batter instead of flour
Lim Sung-geun's Fragrant Mugwort Rice
A spring delicacy featuring fragrant mugwort rice cooked with beef stir-fried in dried shiitake broth, maximizing umami and aroma without oil.
Lim Sung-geun's Moon Gwacha Japchae
A traditional royal dish made without glass noodles, featuring chewy glutinous rice pancakes, assorted vegetables, and meat seasoned simply with salt for a clean, delicate flavor.
Lim Sung-geun's Royal Black Sesame Porridge
A rich, thick traditional black sesame porridge enjoyed by Joseon dynasty kings as a nourishing breakfast dish
Lim Sung-geun's Pork and Mung Bean Steamed Rice
Pan-fried pork belly adds a rich, savory flavor, while blanched mung beans are prepared separately to eliminate any fishy odor and maximize crispness—this is a premium mung bean steamed rice recipe.
Lim Sung-geun's Mugwort Mix
A fragrant nostalgic mugwort mix made by combining tender spring mugwort and rice flour in a golden ratio, steamed for 15 minutes until fluffy and light.