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Aha Bujang's Cod Spicy Stew
A spicy stew made by simmering cleaned cod, radish, and minari in a mussel-infused broth
Aha Bujang's Albap
A hot stone pot flying fish roe rice with chewy gardenia-pickled radish and sweet-and-sour stir-fried sour kimchi for deep umami
Aha Bujang's Glass Noodle Beef Radish Soup
A clear and savory beef radish soup made by simmering beef and radish thoroughly, enhanced with soup soy sauce and beef dashida for deep umami.
Aha Bujang's Spicy and Sour Musaengchae
A musaengchae that skips salting and is tossed directly with fermented anchovy sauce and gochugaru to highlight crispness and savory broth.
Kim Ho-yoon's Spicy Hwangtae Haejangguk
A hangover soup made by stir-frying dried pollock and radish in perilla oil until dry, then boiling it with rice-rinsing water, soybean sprouts, and soft tofu for a spicy kick.
Jung Ho-gyun's Kimchi Katsu Nabe Udon
A Japanese-style nabe udon with a clean, deep flavor, featuring freshly fried pork cutlet on a base of vegetable broth and stir-fried kimchi.
Jung Ho-gyun's Milky Dried Pollock Soup
A dried pollock soup made by pounding the fish to soften it, then boiling it over high heat while adding water in stages to create a rich, milky broth.
Maeil Matna Tuna Radish Jjageuli
A radish jjageuli made by simmering thickly julienned radish in a sweet and spicy sauce, then adding a can of tuna with its oil to create a braised fish flavor.
Striker Chef's Spam Kimchi Rice Ball Fritters
Savory rice balls filled with cheese, made with spam, aged kimchi, and pickled radish, then fried to a crisp. An arancini-style delicacy perfect as a side dish.
Kim Jin-soon's Apple Juice Nabak Kimchi
A banchan shop-style nabak kimchi that uses apple juice instead of fresh apple to create a clear, subtly sweet flavor and aroma.
Kim Jin-soon's Canned Tuna Braised Radish
A rice thief braised radish dish where radish is simmered in seasoning sauce for 20 minutes until tender, then canned tuna is added with its liquid and simmered for 3 more minutes.
Kim Jin-soon's Altari Kimchi
Crisp and refreshing altari kimchi made with 30 years of know-how, using kelp glutinous rice paste and a sequential salting method