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Ttukdak Hyung's Frozen Steak
A frozen steak cooked at low temperature, then seared until crispy, served with fresh vegetables like king oyster mushrooms and zucchini, and a sauce made with brandy and beef stock.
Seonkyoung Longest's Stir-Fried Zucchini
A super-simple stir-fried zucchini dish that brings savory depth with saeujeot and a touch of heat from chili powder.
Seonkyoung Longest Shrimp Chow Mein
A Chinese-style stir-fried noodle dish where plump shrimp, crisp vegetables, and chewy noodles are quickly tossed over high heat with oyster sauce and hoisin sauce seasoning.
Seonkyoung Longest's Cucumber Muchim
A super-simple vegan cucumber muchim made by roughly smashing cucumbers with a knife and tossing them in a gochujang and gochugaru seasoning
Seonkyoung Longest's Kimchi Bibim Guksu
A quick kimchi bibim guksu made by mixing somyeon with well-fermented napa cabbage kimchi and a spicy-sweet sauce
Ttukdak Hyung's Perilla Seed Pesto
A fragrant perilla seed pesto made by grinding fresh perilla leaves, garlic, walnuts, and Parmesan cheese in olive oil
Seonkyoung Longest's Bulgogi Banh Mi
A sandwich generously filled with sweet and savory Korean-style bulgogi, tangy radish and carrot pickles, and fresh vegetables in a baguette.
Seonkyoung Longest Butter Roasted Pork
A recipe for oven-roasted pork with butter and whole garlic cloves, achieving a crispy exterior and juicy interior, served with an assortment of fresh wrap vegetables.
Seonkyoung Longest's Lemon Gochujang Chicken
A dish where chicken thighs are coated in a gochujang sauce brightened with fresh lemon juice and zest, then pan-fried with sesame oil for a glossy finish.
Seonkyoung Longest Spicy Pork Bulgogi
A pork bulgogi recipe that achieves deep, natural sweetness and spiciness with a special seasoning sauce made by blending apple.
Kim Ho-yoon's Golbaengi Somyeon
A chef-style golbaengi somyeon that boosts savory depth and flavor using the liquid from canned whelks and dried pollock inner flesh.
Kim Ho-yoon's Webfoot Octopus Jjolmyeon Stir-fry
A spicy-sweet stir-fry of blanched webfoot octopus with thin jjolmyeon noodles and crunchy vegetables.