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Kim Dae-seok's Secret Soy-Marinated Crab
Cleaned blue crabs are frozen, then covered with a completely cooled soy sauce infusion made from fruits and vegetables, and aged in the refrigerator.
Aha Bujang's Gukbap-Restaurant Cabbage Geotjeori
An ultra-simple gukbap-restaurant-style fresh kimchi made by briefly brining cabbage with sugar and salt for 10 minutes, then tossing it in a special seasoning sauce made with ground radish
Kang Leo's Lily Bulb Soup
A traditional lily bulb soup that preserves the pure, deep aroma of lily bulbs by omitting garlic
Ttukdak Hyung's Restaurant-style Rice Dakgangjeong
A restaurant-style sweet and spicy dakgangjeong that boasts extreme crunchiness, made by double-frying chicken coated in a batter of starch and chicken fry mix, then a final coating of rice flour.
Kim Dae-seok's Shishito Pepper and Anchovy Stir-Fry
Elevate the savory depth with a generous spoon of anchovy fish sauce, creating a delicious, non-greasy side dish that’s easy to make in just one pan.
Yoon Yi-ryeon's Oi Sobagi
Oi sobagi with a refreshing broth and long-lasting crunch, made by blending cold rice and sweet radish instead of glutinous rice paste
Yoon Yi-ryeon's Ojingeo-bokkeum (Stir-fried Squid)
A stir-fried squid dish that uses minimal vegetables, quickly stir-frying squid and chili peppers in a rich sauce to bring out savory depth and spiciness.
Kim Jin-sun's Abalone Porridge
A savory grandmother-style abalone porridge that tames the fishiness of the innards by stir-frying them with cooking wine and adds deep umami with tuna extract.
Baek Jong-won's Pot Nureongji Baeksuk
A braised chicken recipe where a whole chicken is simmered thoroughly in a regular pot, the broth is separated, and glutinous rice at the bottom is pressed down to create rich, savory nureongji (crispy rice)
Yoon Joomo's Spicy Garlic Pork Ribs
A premium main course featuring tender pork ribs slow-cooked in a pressure cooker, then simmered with sharp garlic and a custom chili powder blend to create a thick, spicy-savory sauce.
Shin Dong-min's Mackerel Steamed Rice
Premium perilla seed steamed rice topped with perfectly grilled mackerel, where fishy odor is completely eliminated using mirin marination and scoring technique, served with a crisp crust.
Ttukdak Hyung's Red Odeng Jeon-gol
A spicy and sweet pojangmacha-style hot pot using anchovy kalguksu ramen soup base, with skewered odeng, garaetteok, and noodles.