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Kim Dae-seok's Buckwheat Makgeolli Steamed Bread
A soft and fluffy Buckwheat Makgeolli Steamed Bread made by fermenting a dough of buckwheat flour, fresh makgeolli, and milk, then steaming it in a steamer.
Kim Dae-seok's Seafood Ramen
Cooking a clean and refreshing seafood ramen by reducing fishy odors with homemade soybean paste and briefly blanching flower crab and shrimp for just 20 seconds to eliminate greasiness.
Kim Dae-seok's Yuzu Carrot Dressing
A large batch of tangy and sweet dressing made by finely grinding carrots, onions, and yuzu marmalade
Yoon Yi-ryeon's Barley Rice with Yeolmu Water Kimchi
Yeolmu water kimchi made with ground soaked barley rice as a starch base and a refreshing taste from pear and radish juice
Yoon Yi-ryeon's Stir-fried Dried Chwinamul
A moist and tender stir-fried dried vegetable dish made by sautéing rehydrated dried chwinamul with sand lance fish sauce and broth
Sung Si-kyung's Yogurt Tiramisu
A tangy and creamy no-bake tiramisu made by layering coffee-soaked biscuits with a Greek yogurt and cream cheese mixture, then letting it set.
Sung Si-kyung's Potato Gratin
A rich and creamy potato gratin made by layering sliced potatoes with milk, heavy cream, and cheese sauce, then baking in the oven
Sung Si-kyung's Shrimp Salad
A refreshing salad of blanched shrimp tossed with dill, celery, mayonnaise, and lemon juice, served on toasted bread
Sung Si Kyung's Egg Tomato Rice Bowl
A one-bowl dish of egg poured into a simmering sauce of tomato, oyster sauce, and starch slurry, served over rice.
Yoon Yi-ryeon's Dodari Spicy Fish Stew
A deep and spicy Gyeongsang-style dodari spicy fish stew, enhanced with a seasoning made by stir-frying gochujang and gochugaru, and the fragrance of banga leaves.
Sung Si-kyung's Zucchini Pork Stir-fry
A spicy, savory rice side dish made by stir-frying salt-cured zucchini for extra crunch with savory pork, doubanjiang, and oyster sauce.
Yoon Yi-ryeon's Kabocha Squash Sikhye
A luxurious golden sikhye made by fermenting fluffy rice in rich barley malt water steeped in lukewarm water, then blending in steamed kabocha squash and boiling.