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Yoon Joomo's Dwittong Suyuk
Boiled pork made by fully submerging pork dwittong meat in water with aromatic vegetables and makgeolli and simmering until chewy
Baek Jong-won's Makgeolli Clam Stir-fry
A unique clam stew-stir-fry with rich, savory depth achieved by stir-frying clams in generous garlic oil, then adding makgeolli and butter for a luxurious, aromatic finish.
Ttukdak Hyung's Pollack Roe and Shrimp Marinade
A burst of savory flavor from plump shrimp layered with a savory and salty minced pollack roe sauce, then marinated.
Ttukdak Hyung's Sulguk
A hearty hangover soup with rich beef bone broth, spicy gochugaru paste, generous portions of head meat, chives, and perilla leaves, perfect as an accompaniment for drinking.
Ttukdak Hyung's Pork Head Meat Suyuk
A budget-friendly appetizer dish using store-bought pork head meat, steamed with chives and soju to remove gamey smell and keep it moist, served with a savory perilla seed vinegar sauce.
Seungwoo Dad's Shrimp Ball Pancake
Nutritious ball-shaped pancakes made by finely mincing shrimp, mixing with egg and frying powder, and pan-frying until golden and chewy.
Ttukdak Hyung's Rice Cooker Arongsatae Suyuk Muchim
A special dish where tender beef arongsatae suyuk ( boiled brisket), slow-cooked in a rice cooker until very soft, is wrapped in a sweet and sour special chive salad.
Ttukdak Hyung's Kkotgae-bap
A premium rice cooker dish that elevates flavor by cooking rice with rich flower crab broth and savory crab innards, then serving with tender crab meat and a spicy seasoning sauce.
Ttukdak Hyung's Butter-Grilled Scallops
A drinking snack dish where garlic and onion are sautéed in butter to release their full aroma, scallop meat is grilled until golden, and Parmesan cheese powder adds extra flavor.
Striker Chef's Shrimp Ball Soup
A refreshing and clear shrimp ball soup with a savory broth, made in an instant without tedious kneading using a blender.
Baek Jong-won's Kongjeon (Pan-fried Bean Pancakes)
A super simple kongjeon made by quickly cooking raw, unsoaked beans in a microwave and boiling water, then grinding them in a blender. It's as savory and light as bindaetteok.
Lee Yeon-bok's Lo Mein
Egg noodles and crunchy vegetables stir-fried in a savory soy sauce, an American-style fusion Chinese noodle dish