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Yeo Kyung-rae's Chinese-style Tempura
A classic Chinese meat fritter that highlights the natural crispiness and nuttiness of pork, seasoned simply with salt and pepper.
Hong Shin-ae's Yeolmu Bibim Guksu
Bibim guksu that maximizes sweet and sour flavors by first coating the noodles with a sauce of soy sauce and sesame oil to prevent sogginess.
Seungwoo Dad's Canned Clams Bibimbap
A super simple bibimbap made in just 5 minutes without fire, combining canned clams and green chili peppers with a savory sauce of soy sauce, perilla oil, and garlic.
Yeo Kyung-ok's Scallion Beef Stir-fry
A classic Chinese-style stir-fry featuring the sweet aroma of scallions and tender beef
Yeo Kyung-ok's Rolled Dumplings
A simple, chewy, and savory rolled dumpling made by rolling a meat mixture in starch without using dumpling wrappers
Yeo Kyung-ok's Jellyfish Cold Salad
A tangy and sweet jellyfish cold salad made with a versatile garlic sauce that can also be used in salads, using a secret technique to blanch jellyfish without making it tough like rubber.
Yeo Kyung-ok's Samseon Udon
Chinese-style samseon udon with generous amounts of seafood and vegetables, resulting in a clear and refreshing broth
Yeo Kyung-rae's Yusanseul
A sophisticated Chinese-style dish featuring abalone, bamboo shoots, and pork stir-fried with oyster sauce and coated in a starch-based sauce.
Yeo Kyung-ok's Chives Stir-Fry
A quick stir-fry cooked for just one minute over the highest heat, maximizing the aroma and crisp texture of chives
Seungwoo Dad's Pork Belly and Chives Bibimmyeon
A unique bibimmyeon dish made by mixing crispy grilled pork belly and crunchy nutritious chives with a sweet and sour soy sauce and vinegar dressing.
Jung Ji-sun's Pork Malatang
A convenient one-person malatang using pork instead of beef, seasoned with malatang sauce and chili oil for a deep, rich, and savory flavor.
Seungwoo Dad's Stir-fried Chicken Gizzards
Economical chicken gizzards are prepared to be tender, then blanched with garlic to remove any gamey odor, and finally stir-fried with sesame oil and oligodang for a glossy finish, creating a street food-style appetizer.