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Seonkyoung Longest's Kiwi Dressing
A homemade dressing that blends fresh kiwi, lemon juice, and honey to add a refreshing touch to salads.
Striker Chef Saury Kimchi Radish Stew
A rice-thief radish stew made with a savory ssamjang base stir-fried in butter, simmered with sweet radish, sour kimchi, and canned saury.
Okjubu's Naengi Jeyuk Bokkeum
A rich and flavorful stir-fried pork dish with a generous topping of fragrant spring shepherd's purse, pan-fried until dry and deeply seasoned.
Okjubu's Shiitake Mushroom and Potato Stir-Fry
A simple, delicious side dish that highlights the crisp texture of potato strips and the chewy bite of shiitake mushrooms—perfect as a rice-boosting accompaniment.
Okjubu's Dried Shrimp Stir-Fry
A side dish made by stir-frying dried shrimp in a dry pan to remove any fishy odor, then quickly tossing them in a spicy-sweet gochujang sauce.
Okjubu's Zucchini Shrimp Stir-Fry
This zucchini shrimp stir-fry is seasoned with shrimp paste and beef dashi for a rich umami flavor, finished with toasted sesame oil to enhance its fresh, nutty aroma.
Okjubu's Jjim-ju with Wild Greens
A delicious side dish featuring chewy, collagen-rich jjim-ju paired with fragrant wild greens and a spicy-sour dressing—perfect to enjoy like a salad.
Baek Jong-won's Pork Fat Kimchi Jjigae
A high-value kimchi stew recipe that extracts rich, savory fat flavor from pork fat, delivering a deep, hearty taste even without meat.
Seungwoo Dad's Scallop Oil Pasta
A rich, spicy pasta with a moist texture and no broth, achieved by perfectly emulsifying oil, pasta water, and scallop broth using an emulsion technique
Yeo Kyung-rae's Chinese-style Squid Stir-fry
Upgrades the classic squid stir-fry with oyster sauce for a deeper umami flavor, and achieves a clean, spicy taste by stir-frying quickly over high heat without moisture.
Choi Kang-rok's Jo-tang (Braised and Fried Tangsuyuk)
A high-class tangsuyuk dish where pork belly is braised with aromatic vegetables, then simmered in a soy sauce broth, coated in batter, fried, and served with sauce, meant to be cut with a knife.
Lee Yeon-bok's Chinese-Style Monkfish Steamed with Garlic Oil
A premium Chinese-style steamed monkfish dish that maximizes garlic aroma by pouring hot oil over finely chopped green onions.