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Ttukdak Hyung's Salt-Grilled Shrimp
A super simple salt-grilled shrimp that's ready in just 10 minutes by placing shrimp on coarse salt to lock in moisture.
Kim Dae-seok's Grilled Salted Pollock Roe
A premium appetizer-style myeongran gui grilled with a blend of butter and cooking oil to prevent bursting and ensure moistness, paired with cucumber and sesame oil to completely neutralize the fishy aroma.
Kim Dae-seok's Chili Jeotgal Jangajji
A pickle made by aging green chili and cheongyang chili in a marinade of salted fresh anchovies and salted shrimp.
Sung Si-kyung's Myeongran Egg Rice Bowl
A simple one-bowl meal of butter, myeongran (pollock roe), and eggs gently scrambled and served over rice
Yoon Yi-ryeon's Sweet Potato Jeon
A super simple sweet potato jeon with a crispy, fried-like texture, made by coating in frying mix batter and pan-frying in plenty of oil.
Yoon Yi-ryeon's Spring Clam Kalguksu
A refreshing kalguksu made with plump spring clams that create a clean, savory broth.
Yoon Yi-ryeon's Dried Pollock Soup
A clear broth made with dried shrimp and dried pollock heads instead of anchovies, then stir-fried in sesame oil to create a milky, savory dried pollock soup reminiscent of bone broth.
Yoon Yi-ryeon's Mom's Handmade Gimbap
A carefully made traditional gimbap where the rice and fillings are perfectly seasoned and harmonized, staying fresh for a long time without spoiling easily.
Baek Jong-won's Shiitake Mushroom Gukbap
A spicy gukbap made by stir-frying soaked shiitake mushrooms and pork with gochugaru and saeujeot to create a smoky flavor, then pouring in shiitake soaking water and simmering until rich and spicy.
Aha Bujang's Katsudon
A Japanese-style pork cutlet rice bowl featuring a thick, crispy pork cutlet topped with a special udon broth sauce and softly scrambled eggs over rice.
Aha Bujang's Super Simple Mung Bean Powder Bindaetteok
A bindaetteok made quickly by mixing mung bean powder with sour kimchi and mung bean sprouts, then pan-frying
Yoon Joomo's Potato and Zucchini Sujebi
A sujebi made by adding potato, zucchini, and onion to an anchovy and dipori broth, then tearing in thick pieces of cold-rested flour dough.