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Jung Ho-young's Dried Pollock Strips in Spicy-Sweet Sauce
A 10-minute ready side dish with a crispy exterior and tender interior, made by lightly grilling dried pollock strips in an air fryer and tossing them in a spicy-sweet sauce.
Shin Dong-min's Aged Large Amberjack Sushi
Premium sushi made with large amberjack meat aged for 30 minutes to maximize chewiness and grilled fin with a smoky flavor, crafted using authentic Japanese sushi techniques.
This Man's Cook Cabbage Salad
Cabbage preserved in salt to retain crispness, tossed with a non-greasy chili powder seasoning and fragrant perilla leaves for a refreshing, sweet-and-sour vegetable side dish.
Kim Dae-seok's Perilla Leaf Ttulttuli
A traditional unique snack made by coating finely chopped fragrant perilla leaves with chewy rice flour and steaming them
Kim Dae-seok's Daeboreum Dried Eggplant Stir-Fry
A stir-fry that leverages the high water absorption of dried eggplant, combining moistening techniques and a chef’s secret lid-steaming method for perfect texture.
Sung Si-kyung's King Oyster Mushroom Perilla Seed Muchim
A simple side dish of thinly sliced king oyster mushrooms, briefly blanched, squeezed dry, and tossed with Jin-ganjang, sesame oil, and perilla seed powder for a nutty flavor.
Sung Si-kyung's Seasoned Acorn Jelly
A super simple seasoned acorn jelly tossed in a golden ratio of tsuyu, vinegar, and perilla oil, with added roasted seaweed for a tangy and nutty flavor.
Aha Bujang's Gopdoritang
A hearty gopdoritang made by simmering tender, chewy beef small intestines and chicken with perilla seed powder and a spicy seasoning sauce until thick and rich.
Aha Bujang's Dried Pollock Warm Buckwheat Noodles
A warm buckwheat noodle dish with a savory dried pollock broth, thick-cut potatoes, and buckwheat noodles that gently soothe the stomach.
Lee Hye-jung's Buckwheat Perilla Oil Makguksu
A special makguksu with a golden-ratio sauce of Jin-ganjang, maesil extract, and perilla oil, topped with crushed toasted sesame seeds and fermented Korean small octopus (nakji) jeotgal
Eonam Teacher's Sundae Bokkeum
A 15-minute sundae bokkeum that brings out sweetness by evaporating vegetable moisture in a dry pan and stir-frying with a spicy sauce.
Kim Jin-soon's Kimchi Kongbiji Jjigae
A savory kimchi kongbiji jjigae made simply by adding all seasonings 1 tablespoon at a time