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Kim Dae-seok's Gochujang-Seasoned Anchovies
Pan-fry medium anchovies without oil to eliminate fishy odor, then toss them in a spicy-sweet gochujang seasoning with ginger syrup for a savory side dish.
Kim Dae-seok's Refreshing Squid and Radish Soup
A clear, refreshing squid and radish soup simmered with a broth made from julienned radish and dried kelp, featuring plump squid for a clean, slightly spicy flavor.
Yoon Yi-ryeon's Soy Sauce Marinated Crab (Ganjang Gejang)
An authentic soy sauce marinated crab made by blending jin soy sauce and Joseon soy sauce for deep flavor, and repeatedly pouring boiled-then-cooled soy sauce mixture to eliminate any fishy smell.
Yoon Yi-ryeon's Dallae Seasoning Sauce
A versatile dallae seasoning sauce that combines soy sauce, fish sauce, and plum syrup for a non-salty, pungent, and umami-packed flavor.
Okjubu's Sweet Potato Shoot Kimchi
A summer delicacy with a crisp texture and rich umami flavor, thanks to its special seasoning.
Kim Dae-seok's Eggplant Side Dish
Steamed eggplant for exactly 4 minutes, then drained of half its moisture to create a tender yet firm texture. Mixed with coarsely crushed garlic and seasoned sauce, resulting in a satisfyingly non-soggy eggplant side dish.
Kim Dae-seok's White Kimchi
Crisp white kimchi with a deep, refreshing broth flavor made from kelp rice paste, pear, garlic, and ginger juice.
Kim Milan's Myeongran Butter Spaghetti
A pasta that maximizes the savory flavor of myeongran by adding burnt butter, minced garlic, and pungent scallions.
Yoon Yi-ryeon's Sundubu Jjigae
A sundubu jjigae with deep, rich broth achieved by frying gochujang and gochugaru in oil for enhanced flavor and seasoning with fermented shrimp.
Jung Ji-sun's Chinese-Style Cod Fish Gwangjeong
A Chinese-style stir-fried cod fish dish with a savory, spicy, and slightly sweet flavor, made by frying the cod without any fishy odor until crispy, then stir-frying it with doubanjiang and huangdoujang sauce.
Jung Ho-young's Spicy Sweet Marinated Crab
A spicy-sweet, mouthwatering crab dish made with plump autumn crabs, perfect as a side for rice.
Ttukdak Hyung's Seasoned Seaweed Jangajji
An ultra-simple jangajji made by layering a soy-sauce-based broth with jocheong and spicy chopped chili peppers over sheets of seaweed