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Yoon Yi-ryeon's Seasoned Yeolmu
A special side dish made by blanching tough summer yeolmu until tender, then tossing it with a sauce coarsely ground with red chili peppers and onion.
Yoon Yi-ryeon's Sweet Potato Stem Jangajji
A no-boil, super-simple soy sauce that brings out the crisp, spicy charm of sweet potato stems—a summer rice thief of a jangajji.
Ttukdak Hyung's Soybean Paste Chicken Stew
A hearty chicken stew simmered with spicy kimchi and blended soaked soybeans for a rich, thick texture.
Kim Ho-yoon's Thinly Sliced Pork Belly Doenjang Jjigae
A rich doenjang jjigae recipe made by browning thinly sliced pork belly to release savory fat, then simmering it into a hearty stew.
Jung Ho-gyun's Chicken Breast Tofu Noodle Pad Thai
A diet pad thai with exotic flavors, featuring high-protein tofu noodles and chicken breast wrapped in foil for moistness
Lee Hye-jung's Enzyme Dongchimi
A refreshing and deeply flavored summer dongchimi that's gentle on the stomach, made in just one day by adding enzyme, radish, cucumber, and red chili pepper to a pear juice and glutinous rice paste broth.
Maeil Matna Basil Tofu Stir-fry
An exotic tofu dish with golden-browned tofu, savory seasoning, and basil aroma
Striker Chef's Spicy Beef and Mushroom Hot Pot
A spicy hot pot dish with fresh mushrooms, vegetables, and beef in a spicy broth, enjoyed like shabu-shabu.
Striker Chef's Salmon Ssamjang Bibim Udon
A super simple, high-end noodle dish featuring savory salmon marinated in ssamjang and grilled, tossed with chewy udon noodles in butter.
Jung Ho-young's Tom Yum Ramen
A fusion ramen that effortlessly captures the exotic flavor of Tom Yum, one of the world's three great soups, by adding lemongrass and fish sauce to regular ramen for a simple yet bold twist.
This Man's Cook Huangdae Soybean Sprout Steamed Dish
A delicious steamed dish featuring roasted yellow croaker flakes with fragrant perilla oil and crisp soybean sprouts, seasoned with a spicy sauce and finished with a thickened starch slurry.
This Man's Cook Sticky Rice Perilla Pepper Steamed
A chewy side dish made by steaming moist perilla peppers coated in sticky rice flour, then tossed with a special sauce of soy sauce, anchovy fish sauce, and plum syrup.