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Yoon Yi-ryeon's Jeongwol Daeboreum Stir-fried Aged Namul
A traditional aged namul technique that uses grapeseed oil, perilla oil, and a deep-flavored broth to stir-fry without toughness, yielding tender results.
Yoon Yi-ryeon's Fresh Seaweed Salad
A special side dish of crunchy radish strips and smooth fresh seaweed, seasoned with fermented anchovy sauce and maesil syrup for a savory and sweet flavor.
Yoon Yi-ryeon's Eoriguljeot
Traditional eoriguljeot made by curing oysters in salt and then seasoning them to bring out a tangy fermented flavor
Yoon Yi-ryeon's Wasabi Cucumber Pickle Muchim
A refreshing pickle-style muchim made in just 1 minute by removing cucumber seeds for extra crunch and adding soy sauce, vinegar, wasabi, and julienned ginger.
Yoon Yi-ryeon's Braised Old Pumpkin
A grandmother's hand-taste braised old pumpkin, enriched with the nuttiness of perilla oil and the deep savory flavor of fermented shrimp sauce, melting softly like pudding.
Aha Bujang's Dried Chwinamul Greens Muchim
A neat namul side dish made by gently blanching dried chwinamul greens and enhancing their nutty flavor with perilla seed powder and perilla oil
Aha Bujang's White Jjajang
A clean white jjajang made by frying pork in soy sauce to infuse a smoky aroma and seasoning it with a special yellow soybean paste.
Yeo Kyung-rae's Zasai Yuseol Tangmyeon
A Chinese-style noodle dish with a rich, deep broth featuring crunchy zasai and tender pork belly, stir-fried together for a bold, savory flavor.
Aha Bujang's Cucumber and Garlic Chive Muchim
A cucumber and garlic chive muchim made instantly like a fresh salad without salting, preserving the crunch and the savory depth of fermented sauce.
Kim Milan's Fish Extract Spaghetti
Spaghetti coated in a deeply savory, concentrated seafood sauce made from fish bones and heads.
Kim Milan's Mushroom Marinade
An Italian-style pickle dish that gently cooks mushrooms in olive oil and white wine vinegar to bring out a refreshing acidity and rich mushroom flavor.
Kim Milan's Sea Bream Crust Grill
A fine-dining fish dish where sea bream fillet is moistly cooked using low-temperature butter arroser and topped with a crispy bread crust for texture.