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Kim Dae-seok's Braised Quail Eggs in Soy Sauce
A week-long side dish of braised quail eggs made sweet and savory with a deep broth made from anchovies and kelp, with chewy king oyster mushroom and spicy kkwarigochu
School Chef's Braised Pork Galbi
A premium braised galbi that absorbs seasoning deep into the meat by pricking it with a fork and completely tames any gamey odor with ssanghwatang
Solo Cooking God's Thinly Sliced Pork Belly Soft Tofu Braise
Thinly sliced pork belly soft tofu braise simmered down with just a little broth for a clean taste without heaviness, using soy sauce, fish sauce, and oyster sauce without doenjang or gochujang
Kim Dae-seok's Secret Soy-Marinated Crab
Cleaned blue crabs are frozen, then covered with a completely cooled soy sauce infusion made from fruits and vegetables, and aged in the refrigerator.
School Chef's Japchae
Easy japchae that doesn't require stir-frying vegetables separately, and the sesame oil coating keeps the noodles from getting soggy over time, maintaining a chewy texture.
Lee Yeon-bok's Yu Xiang Eggplant Stir-fry
A Chinese-style eggplant dish featuring chewy-on-the-outside, moist-on-the-inside fried eggplant tossed in a special spicy, sour, and sweet yu xiang sauce.
Aha Bujang's Wok-Fired Meat Sundubu Jjigae
A restaurant-style meat sundubu jjigae loaded with ground pork and vegetables, finished with Chinese-style wok oil for a smoky, spicy kick.
Baek Jong-won's Japchae
Soak glass noodles thoroughly and cook them to the right texture, then mix with separately stir-fried meat and vegetables to create a classic japchae that maintains its chewy texture even when eaten the next day.
Kim Dae-seok's Soy-Marinated Shrimp
Fresh shrimp are cleaned with salt and mirin to remove impurities, then marinated in a savory secret sauce and lemon for a firm, premium-quality shrimp paste
Yeo Kyung-rae's Yangjangpi
Authentic Chinese dish featuring a stir-fried meat and vegetable mixture with a smoky aroma, served with a sharp mustard sauce and colorful fresh toppings
This Man's Cook's Enoki Mushroom Minced Pancake
A savory pancake made by finely chopping leftover mushroom stems and scraps from making three-color pancakes, creating a rich, tender bite similar to odeng.
This Man's Cook's Fire-Resistant Holiday Japchae
Pre-boiling the soy sauce seasoning to develop deep flavor, and immediately coating boiled glass noodles with sesame oil to maintain chewiness even days later—this is the secret recipe for japchae that never burns.