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Park Eun-young's Sichuan Spicy Roast Sauce Tteokbokki
A fusion tteokbokki with a smooth, rich cream base and a sharp, spicy Sichuan flavor that delivers irresistible addictive taste.
Lim Sung-geun's Homemade Ramen Soup with Tofu
A rich and deeply flavorful tofu ramen made without store-bought processed soup base, using a custom blend of chili powder and chicken stock to create a magical homemade powder that brings out the umami depth.
Solo Cooking God's Chicken Adobo
A Filipino-style braised chicken where chicken thighs seasoned with soy sauce, vinegar, and sugar are simmered with onions until the liquid is reduced.
Hwang Jin-sun's Kkansho Daeha
A luxurious shrimp dish where large prawns are roasted until nutty and gently simmered in a spicy-sweet sauce based on doubanjiang and chili oil.
This Man's Cook's Dongtae-tang
A Sumine Banchan-style dongtae-tang enriched with doenjang and saeujeot for a savory and refreshing broth, finished with water parsley and crown daisy.
Kim Dae-seok's Catfish Maeuntang
A catfish spicy stew that recreates the taste of a specialty restaurant by adding refreshing freshwater shrimp and chewy hand-torn noodle dough to a clean and savory doenjang broth without any fishy smell.
Kim Dae-seok's Perilla Leaf Stems Stir-Fry
A fragrant seasonal perilla leaf stems stir-fry enhanced with deep umami from soybean paste and regular soy sauce, finished cleanly with onion syrup.
Kim Dae-seok's Sweet Potato Fresh Salad
A simple and crunchy sweet potato salad made by thinly slicing sweet potatoes, removing starch, and tossing them in a spicy-sweet dressing.
Kim Dae-seok's Daeboreum Dried Korean Squash Stir-Fry
A firm, slightly chewy stir-fried greens dish made with pumpkin seeds soaked in lukewarm water to preserve their sweetness, enhanced with perilla seed powder and the savory depth of soy sauce.
Yoon Yi-ryeon's Green Garlic Seasoning Sauce
A soy-based seasoning sauce and a seaweed seasoning sauce made with green garlic. Use as a rice-stealing wrap sauce.
Sung Si-kyung's Doenjang Mayo Broccoli Muchim
An addictive side dish made by tossing crisp blanched broccoli in a special sauce combining savory doenjang with rich, creamy mayonnaise.
Yoon Yi-ryeon's Ojingeo Chomuchim
A spicy and tangy squid muchim that brings out the natural flavor of squid by blanching it in its own moisture instead of boiling in lots of water.