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YOOXICMAN's Authentic Shanghai-style Hongsook
A traditional Shanghai-style braised pork belly with deep umami flavor from soy sauce and nuodou, without any spices
This Man's Cook's Bean Sprout Steamed with Seafood Flavor
A simple yet deeply flavorful spicy bean sprout steamed dish that mimics the rich taste of a professional seafood stew restaurant, using seafood flavor seasoning and thick fish cake.
Chinese Cuisine Witch's Oi Muchim
A super simple oi muchim recipe made by mixing soy sauce, vinegar, sugar, and gochugaru in a 1:1:1:1 ratio.
Yoon Yi-ryeon's Perilla Seed Seaweed Soup
A rich and nutty seaweed soup made with perilla seed powder instead of beef.
Aha Bujang's Shrimp Fried Rice
A premium, restaurant-style shrimp fried rice featuring the rich flavors of XO sauce and fish sauce, with plump shrimp and garlic chives.
Maeil Matna Hong Kong-Style Vegetable Chow Mein
A Hong Kong-style chow mein made by quickly stir-frying egg noodles with a variety of vegetables over high heat for a smoky flavor.
Ttukdak Hyung's Egg Yutgaejang
Sautéed green onions and dried shiitake mushrooms are added to beef bone broth with spicy seasoning, glass noodles, and beaten eggs for a tangy and hearty egg yutgaejang.
Ttukdak Hyung's Arong-satae Suyuk
A light and savory suyuk made by simmering thinly sliced arong-satae (brisket) in its own broth on a bed of fragrant chives and young cabbage.
Shin Dong-min's Monkfish Liver Dish
A premium monkfish liver (ankimo) dish that completely eliminates fishy odor using the chef's secret low-temperature cooking method, maximizing a buttery, smooth flavor.
Seonkyoung Longest's Andong Jjimdak
A special Andong jjimdak recipe with a sweet and salty sauce, enhanced by the pungent, spicy kick of garlic and dried chili peppers.
Kim Dae-seok's Stir-fried Pork Belly with Skin
A meat dish where whole pork belly with skin is pan-fried until golden, then cut into bite-sized pieces and stir-fried with large green onion, onion, cheongyang chili pepper, and a seasoning of doenjang and oyster sauce until glossy.
Eonam Teacher's Golbaengi Somyeon
A hearty golbaengi somyeon (thin wheat noodles) salad with dried pollock strips soaked in golbaengi can liquid and a sweet-and-sour special chogochujang (vinegar-gochujang) sauce, recreating pub-style flavor.