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Ttukdak Hyung's Algonni Kalguksu
Spicy stir-fried kalguksu made with dried anchovy kalguksu ramen and algonni, seasoned with chili pepper paste
Seonkyoung Longest Eight-Flavor Pork Belly
Eight-color pork belly (palseak samgyeopsal) grilled and eaten by dividing pork belly into seven seasoned varieties and one unseasoned variety
Striker Chef's Apple and Minari Salad with Grilled Pork Belly
A golden combination recipe that perfectly cuts the richness of grilled pork belly with a refreshing and crunchy apple and minari salad.
Lee Won-il's Duck Yukjeon
A large, savory pan-fried duck yukjeon made with seasoned duck bulgogi coated in egg batter, topped with fragrant chives and shiitake mushrooms.
Ttukdak Hyung's Nurungji Chicken Leg Baeksuk
A nutty nurungji chicken baeksuk made without medicinal herbs, using whole garlic for depth and a pressure cooker for easy toasted-rice porridge.
Lee Yeon-bok's Dubu Gyeran Jeongol
A savory and warm hot pot made by simmering pan-fried tofu and eggs with tender pork and napa cabbage.
Lee Yeon-bok's Paljin Tangmyeon
A nourishing noodle dish loaded with generous meats, fresh seafood, and vegetables, highlighting deep umami and the rich, hearty flavors characteristic of Chinese cuisine.
Okjubu's Broccoli Mushroom Perilla Seed Salad
A healthy side dish made by quickly steaming broccoli and enoki mushrooms in the microwave with butter, then tossing them with rich perilla seed powder and tuna sauce for a savory, nutty flavor.
Okjubu's Steamed Kkwarigochu
A super-simple steamed kkwarigochu made in just 3 minutes using a plastic bag and microwave
Park Eun-young's Kung Pao Chicken
Authentic Chinese kung pao chicken with crispy fried chicken and a spicy, tangy, sweet sauce lightly coated on top
Yeo Kyung-rae's Beef Tenderloin Black Pepper Stir-fry
A premium dish featuring tender beef tenderloin and colorful vegetables stir-fried with a Chinese black pepper sauce enhanced with a sweet and sour pear flavor.
Lee Yeon-bok's Black Vinegar Eggplant
An incredible combination of crispy fried eggplant and a tangy-sweet Chinese black vinegar sauce