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Maeil Matna Spicy Dumpling Soup
Handmade bite-sized dumplings filled with egg and vegetables, served in a spicy chili oil broth
Maeil Matna Onion Cream Pasta
A rich and flavorful onion cream pasta made by blending sautéed onions and garlic with milk and heavy cream until smooth.
Kim Jin-soon's Nurungji Dakhanmari
A rich and savory dakhanmari made with herbal broth and crispy homemade nurungji
Kim Jin-soon's Minari Seafood Fried Rice
A fried rice with excellent wok hei and umami, combining seafood stir-fried in nutty ghee butter with the fresh aroma of minari.
Kim Jin-soon's Gochujang Braised Potatoes
Potatoes are salted and soaked in starch syrup to firm them up, then braised in a spicy-sweet gochujang sauce.
Kim Jin-soon's Nakji Bokkeum
A restaurant-style spicy stir-fried Korean small octopus (nakji) that uses the Korean small octopus (nakji) poaching liquid in the sauce and stir-fries over high heat to infuse a smoky wok flavor.
Seonkyoung Longest's General Tso's Tofu
A vegan dish of crispy air-fried tofu tossed in a sweet, sour, and spicy General Tso's sauce.
School Chef Garlic Chives Geotjeori
A fresh salad lightly tossed with garlic chives and onion in a seasoning of chili powder, soy sauce, vinegar, and maesil extract
Seungwoo Dad's Shrimp Ball Pancake
Nutritious ball-shaped pancakes made by finely mincing shrimp, mixing with egg and frying powder, and pan-frying until golden and chewy.
Ttukdak Hyung's Butter-Grilled Scallops
A drinking snack dish where garlic and onion are sautéed in butter to release their full aroma, scallop meat is grilled until golden, and Parmesan cheese powder adds extra flavor.
Choi Kang-rok's Myeongran Gamja Buchim
A wine appetizer made by thinly slicing potatoes, filling them with sweet leek cream and savory pollack roe sauce, and pan-frying until golden and crispy, like a sandwich.
Ttukdak Hyung's Myeongnan Mayo Gimbap
A special myeongnan mayo gimbap made by rolling rice with pan-fried salted pollock roe, crab sticks, and perilla leaves in seaweed