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Kim Dae-seok's White Kimchi
Crisp white kimchi with a deep, refreshing broth flavor made from kelp rice paste, pear, garlic, and ginger juice.
Aha Bujang's Nakji Bokkeum
A restaurant-style spicy stir-fried nakji, marinated in a special fiery sauce and quickly stir-fried over high heat.
Okjubu's Tuna Ssamjang
A spicy and savory rice thief made in just 5 minutes without fire, using canned tuna, doenjang, and gochujang
Baek Jong-won Electric Rice Cooker Nureongji Baeksuk
A baeksuk that cooks chicken and glutinous rice nureongji in one go using the electric pressure cooker's nureongji or steaming function.
Lee Won-il's Mibakjeonji Dry-style Jeyuk Bokkeum
A life-changing jeyuk bokkeum by Chef Lee Won-il, stir-fried dry to bring out the rich, nutty flavor of gochugaru and smoky wok hei, without any liquid.
Seungwoo Dad's Frittata
A thick Italian-style steamed egg dish, frittata, made with leftover vegetables from the fridge and bacon, mixed with eggs and cheese, and cooked in a pan.
Hwang Jin-sun's Hyang-ra Squid
A crispy fried squid stirred with two kinds of doubanjiang sauce, pungent mala oil, celery, and dried chili peppers—a spicy Chinese-style appetizer.
School Chef's Dubu Jorim
Dubu jorim made by frying tofu golden in perilla oil to keep it firm and chewy without crumbling, highlighting the natural sweetness of vegetables.
Solo Cooking God Simple Salmon Sauce
Boil the soy sauce once, cool it completely, then marinate sliced onion and salmon for just 2 hours to create a rich, savory, rice-boosting salmon sauce
Kim Dae-seok's Onion Pickle
Crisp and tangy pickle made by soaking onions and green chili peppers in kombu soy sauce for two days
This Man's Cook's Clean Budae Jjigae
Budae jjigae made with stir-fried kimchi and baked beans, finished cleanly with anchovy broth.
Kim Dae-seok's Egg Soup
A simple and quick clear egg soup made in just 3 minutes using coin broth, free from any fishy odor, perfect for busy mornings