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Yoon Yi-ryeon's Bibim Mul Naengmyeon
A restaurant-style bibim mul naengmyeon that harmoniously combines a savory, palate-coating dadegi sauce with store-bought broth.
Sung Si-kyung's Zucchini and Onion Jeon
A vegetable jeon that maximizes the natural sweetness of zucchini and onion with minimal Korean pancake mix, adding crispness and spice with cheongyang chili peppers.
Sung Si-kyung's Bean Sprout Bulgogi
A popular kongbul recipe that stir-fries crunchy bean sprouts and tender pork with a special sauce enhanced by a pinch of curry powder, creating a moist, savory dish.
Yoon Yi-ryeon's Tuna Ssamjang
A spicy-sweet special ssamjang made by mashing a whole can of lightly drained tuna, giving it a hearty, meaty texture.
Yoon Yi-ryeon's Gochujang-mul
A Gyeongsang-style gochujang-mul packed with cheongyang chili peppers and green chili peppers, enriched with anchovies and dried octopus for extra umami. Simmered in a rich broth until slightly reduced, it's a summer side dish perfect for mixing with rice.
Baek Jong-won Kimchi Jeon
A late-night snack kimchi jeon made by slicing sausages thinly, mixing them into a soft batter, and pan-frying with generous oil to maximize crispiness at the edges.
Hwang Jin-sun's Tangsu Urok
A premium Chinese-style dish featuring a whole rockfish with intricate cuts, deep-fried to crispy perfection and served with a tangy-sweet sauce infused with the rich aroma of green onions and ginger.
Baek Jong-won's Kimchi Sujebi
A spicy kimchi sujebi made by simmering sour kimchi cut with scissors in a rich broth ground from whole stir-fried anchovies, and adding thinly torn dough that was kneaded by foot to maximize gluten for a chewy texture.
Jung Ho-gyun's Tomato Dongpo Pork Rice Bowl
A dongpo pork rice bowl that melts softly in the mouth, with the acidity of tomatoes cutting the richness and a gentle 3-hour braise after brining.
Lee Hye-jung's Sweet Potato Jangajji
A unique jangajji made by briefly steaming thinly sliced sweet potatoes and then soaking them while hot in a sweet-and-sour soy sauce pickling liquid.
Lee Hye-jung's Vegetable Vegan Curry
A vegan curry with deep flavor made by coarsely stir-frying summer vegetables like eggplant, Korean piman pepper, tomato, and onion without meat or potato
Maeil Matna's Spicy Chili Korean fish cake (eomuk) Gimbap
A fiery and addictive gimbap made by stir-frying finely chopped cheongyang chili peppers, Korean fish cake (eomuk), and carrot in a savory seasoning, then mixing with rice and rolling in seaweed.