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Kim Dae-seok's Beef Brisket Tteokguk
Traditional tteokguk made by browning seasoned beef brisket to build a deep broth without packaged bone stock.
Kim Dae-seok's Bean Sprout Cold Soup
A refreshing cold soup made with bean sprouts and dried kelp stock, enhanced with pickled cucumber and half a tablespoon of vinegar for a crisp, lively flavor.
Ttukdak Hyung's Japanese-Style Egg Rice with Tenshin Harbor
A Japanese-style egg rice dish featuring soft eggs and a savory soy sauce, served over rice.
Kim Dae-seok Cold Water Ramen
An innovative ramen recipe that boils noodles and soup mix together in cold water, using soju to coat the noodles for a superior chewy texture without the typical flour aroma.
Kim Dae-seok's Juicy Kkakdugi
A secret recipe kimchi with deep flavor from ground dried chili, combined with beef bone broth and soda to recreate the refreshing, savory taste of a famous soup restaurant—clean and balanced.
Kim Dae-seok's Pork and Tofu Jjageuri
A hearty jjageuri simmered with pork shoulder, tofu, and vegetables sautéed in lard
Park Eun-young's Gongbo Shrimp
A Sichuan-inspired stir-fry that quickly cooks tender shrimp with celery and cashews in a spicy-sweet-tangy gongbo sauce.
Sung Si Kyung's Jaga Toro Rice Bowl
A unique delicacy rice bowl made by microwaving and roughly mashing potatoes, then topping rice with a savory stir-fried minced pork sauce to mix and eat.
Yoon Yi-ryeon's Kimchi Fried Rice
Kimchi fried rice made with minced pork instead of ham, stir-fried until crispy to enhance the savory flavor.
Sung Si-kyung's Jjukkumi Samgyeopsal
A spicy, savory stir-fry that combines the rich fat of pork belly with chewy webfoot octopus, all coated in a secret sauce that makes it a perfect rice thief.
Yoon Yi-ryeon's Cabbage Water Kimchi
A refreshing summer water kimchi made by salting crunchy cabbage and cucumber, then pouring a cool, spicy red chili pepper broth over them.
Yoon Yi-ryeon's Spring Cabbage Geotjeori Kimchi
A fresh spring geotjeori kimchi made by lightly salting spring cabbage and Jeju radish, then tossing them with a seasoning of dried chili peppers, pear, and fermented anchovy sauce.