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Kim Dae-seok Lemon Onion Sauce
A restaurant-style sauce that balances the richness of meat with a harmonious blend of salt, soda, and lemon—without artificial seasonings.
Lee Yeon-bok's Kimchi Bibim Guksu
A summer delicacy of cold-rinsed somyeon noodles mixed with aged kimchi and a sauce balanced with gochujang, oyster sauce, and maesil syrup, adjusted for the kimchi's saltiness and sourness.
Sung Si-kyung's Chinese-Style Cucumber Salad
A sweet, tangy, and crunchy Chinese-style cucumber salad made by smashing cucumbers with a mallet and tossing them with garlic, vinegar, sugar, and fermented anchovy sauce.
Yoon Yi-ryeon's Soft-Boiled Soy-Marinated Eggs
A rice-stealing side dish of moist soft-boiled eggs marinated with vegetables in a savory soy sauce seasoning
Aha Bujang's Dried Squid Radish Soup
A special radish soup that uses leftover dried squid to create a refreshing and savory deep broth
Lee Hye-jung's Soy Sauce Pickled Sweet Potatoes
A crunchy and unique side dish made by pouring a sweet and tangy soy sauce brine over lightly steamed sweet potatoes.
Jang Ho-jun's Buckwheat Gimbap
This is a gimbap tightly rolled with well-drained buckwheat noodles, rolled omelet, aburaage (fried bean curd pouches), and cooked sushi shrimp.
Lee Won-il's Perilla Oil Mussel Seaweed Soup
A milky seaweed soup made by stir-frying seaweed and mussels in perilla oil, then adding water in batches and simmering until rich.
Okjubu's Creamy Bukeot Guk
A simple hangover remedy soup with a rich, creamy broth made using store-bought galbitang stock
Okjubu's Mushroom Dumpling Jjigae
A warm and hearty stew made with a variety of mushrooms, dumplings, and beef, simmered to rich and deep flavor.
Yeo Kyung-rae's Stir-Fried Green Mustard Greens
A simple and quick stir-fry that coats green mustard greens with the spicy aroma of dried chili and garlic, quickly cooked over high heat for a crisp texture.
Yeo Kyung-rae's Egg Soup
A simple and delicious egg soup with soft eggs and crisp vegetables, perfect to serve alongside fried rice.