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Yoon Yi-ryeon's Yeolmu Kimchi
Yeolmu kimchi with a refreshing and spicy seasoning made by blending cold rice and pear, featuring yeolmu that has been brined in salt water to remove grassy notes and soften it gently.
Baek Jong-won's Dakbokkeumtang
Baek Jong-won's original Dakbokkeumtang, made by blanching chicken once to completely remove any gamey odor, then adding sugar first to allow the sweetness to deeply penetrate the meat, and finally seasoning with spicy gochugaru and rich soy sauce.
This Man's Cook's Egg Soup
A simple egg soup with deep umami flavor from chicken stock and a silky, cloud-like texture achieved by mixing starch into the egg mixture.
Kim Jin-soon's Woosamgyeop and Mung Bean Sprout Steamed Dish
A light steamed dish made by layering napa cabbage heart, mung bean sprouts, mushrooms, and thinly sliced beef short plate in a pot, steaming for 10 minutes, and serving with a soy sauce dipping sauce.
Ttukdak Hyung's Beef Shank and Tendon Suyuk Hot Pot
A premium hot pot made by simmering tender beef shank and chewy tendon in dogani-tang broth, served with a special mustard dipping sauce.
Yoon Yi-ryeon's Beef Radish Soup
A clean and refreshing beef radish soup made by stir-frying beef, radish, and soybean sprouts together, achieving a deep flavor without any artificial seasonings.
Baek Jong-won Garlic Shrimp
A Spanish-style dish where the rich aroma of garlic is fully infused into olive oil, then simmered with shrimp, mushrooms, and tomatoes, served with toasted bread.
Hwang Jin-sun's Crab Meat Soup
A Chinese-style crab meat soup simmered clear and deep, featuring tender crab meat and chewy enoki mushrooms, topped with cloud-like egg white foam
Park Eun-young Liquid Chicken Stock Chicken Gaejang
A quick and simple chicken gaejang that achieves deep, savory flavor akin to long-simmered broth by using liquid chicken stock as a secret ingredient.
Ttukdak Hyung's Daegu-style Chinese Spicy Rice Bowl
Quickly stir-fry pork, cocktail shrimp, and assorted vegetables in a spicy chili seasoning, thicken the sauce slightly with starch water, then serve over rice and mix well to enjoy this Daegu-style Chinese spicy rice bowl.
Aha Bujang's Yeolmu Guksu
A refreshingly tangy yeolmu guksu made by mixing store-bought dongchimi broth and yeolmu kimchi liquid in a 1:1 ratio
YOOXICMAN's Authentic Fukuoka Motsunabe
A Fukuoka-style beef large intestine hot pot simmered with chewy, savory beef large intestine and plenty of vegetables in a soy sauce broth deeply infused with kombu and katsuobushi.