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Aha Bujang's Specialty Eomuk-tang
A refreshing and deep broth eomuk-tang, just like street food specialty shops, made by adding savory seasoning to a kelp and vegetable stock.
Aha Bujang's Honey Soy Chicken
Crispy on the outside and moist inside, fried chicken tossed in a special sweet and savory sauce made with honey, Jin-ganjang, and lemon juice
Aha Bujang's Street-Style Tteokbokki
A nostalgic street-style pojangmacha wheat tteokbokki with a thick, sweet-and-savory umami achieved through starch syrup and ketchup
Aha Bujang's Chuncheon Dakgalbi
Chuncheon-style dakgalbi with sweetness and consistency adjusted using store-bought fruit drink
Kim Milan Cream Carbonara
A smooth and rich cream carbonara enhanced with the aroma of butter, garlic, bacon, and mushrooms, finished with fresh cream and Parmesan cheese.
Seonkyoung Longest's Vegan Japchae
A savory vegan japchae loaded with chewy glass noodles, umami-rich shiitake mushrooms, and colorful vegetables
Seonkyoung Longest's Ground Beef Curry
A deeply flavorful curry with a meat sauce feel, made by stir-frying ground beef and finely diced vegetables, then adding ketchup and Worcestershire sauce for extra savoriness.
Kim Ho-yoon's Rose Jjimdak
A rich rose jjimdak made by browning chicken to render fat, then adding gochugaru, gochujang, fresh cream, and a touch of curry powder.
Kim Ho-yoon's Whole Pork Belly Aged Kimchi Jjim
A deeply savory kimchi jjim where pork fat is stir-fried with chili powder and sesame oil to build flavor, then whole pork belly and aged kimchi are braised for two hours until tender and pull-apart soft.
Kim Ho-yoon's Jin Jjampong Ra-juk
A Chinese restaurant-style jjampong rice dish made with chili oil and soy sauce wok hei, popping brown rice, and savory seaweed egg mixture.
Kim Ho-yoon's Ratatouille
A traditional French home-style dish where colorful sliced vegetables are neatly layered over a rich tomato sauce and baked in the oven.
Lee Hye-jung's Buckwheat Perilla Oil Makguksu
A special makguksu with a golden-ratio sauce of Jin-ganjang, maesil extract, and perilla oil, topped with crushed toasted sesame seeds and fermented Korean small octopus (nakji) jeotgal