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Yoon Yi-ryeon's Soybean Sprout Soy Sauce Glaze
A side dish made by stir-frying soybean sprouts in cooking oil, then glazing them with gochugaru and soy sauce seasoning for a chewy and crunchy texture.
Yoon Yi-ryeon's Bujikkaengi Jangajji
A fragrant jangajji made by pouring a boiled and slightly cooled sweet-and-sour soy sauce brine over bujikkaengi greens.
Kim Dae-seok's Gao-ri Jjim
Steamed with horseradish-infused water to eliminate fishy odor, then served with a special savory sauce for a chewy, clean taste
Aha Bujang's Dongnae Pajeon
A moist and tender Busan-style Dongnae pajeon made by laying whole scallions in a pan, topping with seafood, batter, and egg wash, then pan-frying gently.
Delicious Slow-Aging Eggplant Naengguk
A summer delicacy, this chilled soup features eggplant quickly cooked in the microwave, shredded with a fork, and served in a refreshing anchovy broth.
Seonkyoung Longest Salmon Pot Rice
A savory and elegant Japanese-style pot rice, steamed with salmon in a kombu broth seasoned with soy sauce.
Lee Hye-jung's Clam and Shepherd's Purse Doenjang-guk
A seasonal doenjang-guk gently simmered with fragrant spring shepherd's purse and refreshing clams for a deep, mild flavor
Kim Jin-soon's Chili Shrimp Rice Bowl
A chili shrimp rice bowl made by stir-frying vegetables and shrimp in garlic and scallion-infused oil, then simmering in a sweet and sour chili sauce and serving over rice.
Seonkyoung Longest Pork and Kimchi Nokdujeon
Mung bean pancakes pan-fried crispy over medium heat by grinding soaked dried mung beans and glutinous rice, then mixing them with seasoned pork and kimchi
Ttukdak Hyung's Eomuk Menbosha
A unique menbosha where thin square eomuk is filled with chopped shrimp batter and fried until crispy, instead of using bread.
Ttukdak Hyung's Kongbiji Dwaejigalbi Haejangguk
A rich and savory hangover soup made with pork ribs instead of the usual spine bones, simmered with nutty soybean milk and sour kimchi for deep flavor.
Striker Chef's Shanghai Pasta
A unique Chinese-style pasta with a spicy, savory flavor from chili oil and oyster sauce, featuring noodles that are fried after boiling.