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Baek Jong-won's Meat Jjamppong Ramyun
Baek Jong-won's meat jjamppong ramyun recreates the deep flavor of restaurant-style jjamppong by browning pork hind leg until golden for a smoky wok flavor and adding plenty of vegetables.
Seonkyoung Longest's Seafood Sundubu Jjigae
A spicy seafood sundubu jjigae made with chili oil, deeply infused with the savory richness of seafood.
Lee Hye-jung's Gulguk (Oyster Soup)
A winter nourishing oyster soup made by cleaning oysters with flour, adding egg to tame any fishiness, and simmering until refreshingly clear.
Maeil Matna Sundubu Jjigae
A spicy sundubu jjigae made by stir-frying a chili paste with scallion-infused oil, ground meat, and gochugaru, then simmering in clam broth.
Eonam Teacher's Lifelong Yukgaejang
A rich yukgaejang made in 20 minutes with beef brisket, radish, large green onion, mushrooms, soybean sprouts, and a special ssamjang sauce, without bracken fern or taro stems.
Eonam Teacher's Spam Tteokbokki
A superb tteokbokki made without Korean fish cake (eomuk), using the savory richness of mashed Spam, minced onion, and a special sauce for fail-proof results.
Kim Jin-sun's Soft-Boiled Egg Jang
Eggs are boiled for exactly 6 minutes to keep the yolks moist, then a special boiled-and-cooled soy sauce is poured over to create a banchan shop-style egg jang.
Kim Jin-soon's Boneless Whole Galbi Jjim
Boneless beef short rib jjim that cleanly removes meat odor using pear beverage and ssanghwatang while maximizing seasoning flavor
This Man's Cook Crab Stick Ttukbaegi Gyeranjjim
A ttukbaegi gyeranjjim made with tuna extract for deep savory flavor, stirred until softly curdled, then topped with crab stick and large green onion for a tender finish.
Sung Si-kyung's Pork Belly and Eggplant Stir-fry
A fusion stir-fry where eggplant is seared in rich pork belly fat, then tossed in a captivatingly savory sauce of ketchup and doenjang.
Sung Si-kyung's Saury Kimchi Jjigae
A rice-stealing kimchi jjigae made by thoroughly stir-frying aged kimchi in perilla oil for deep flavor, then adding canned saury and simmering until spicy and rich.
Ttukdak Hyung's Deungchon Shabu Kalguksu
A spicy, refreshing Deungchon-style shabu kalguksu made by simmering anchovy kalguksu noodles, minari, and beef in a spicy chili seasoning broth.