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Yoon Yi-ryeon's Crunchy Bean Sprout Namul
A crunchy namul made by blanching bean sprouts for just 2 minutes and tossing them cleanly with guk-ganjang and seasoned salt.
Yoon Yi-ryeon's Kkwarigochu Meat Dumplings
Handmade meat dumplings with kkwarigochu to cut the richness and add a chewy texture
Sung Si-kyung's Stir-fried Iceberg Lettuce
A super-simple Chinese-style stir-fried iceberg lettuce, quickly cooked over high heat with soy sauce and oyster sauce for a crunchy, savory finish.
Yoon Yi-ryeon's Braised Taro with Perilla Seeds, Taro and Perilla Seed Soup
Taro is boiled in rice water to remove its acrid taste, then simmered with bracken, taro stems, mushrooms, seafood or beef, and thickened with perilla seed powder to create a braised dish or soup.
Yoon Yi-ryeon's Braised Sweet Potato Stems
A savory braised dish made by simmering sweet potato stems with perilla leaves and anchovies
Yoon Yi-ryeon's Braised Tofu
A side dish of thinly sliced tofu pan-fried until golden and braised in a sweet and spicy sauce. Curry powder can be added to taste.
Yoon Yi-ryeon's Jeongwol Daeboreum Stir-fried Aged Namul
A traditional aged namul technique that uses grapeseed oil, perilla oil, and a deep-flavored broth to stir-fry without toughness, yielding tender results.
Yoon Yi-ryeon's Fresh Seaweed Salad
A special side dish of crunchy radish strips and smooth fresh seaweed, seasoned with fermented anchovy sauce and maesil syrup for a savory and sweet flavor.
Yoon Yi-ryeon's Eoriguljeot
Traditional eoriguljeot made by curing oysters in salt and then seasoning them to bring out a tangy fermented flavor
Yoon Yi-ryeon's Braised Old Pumpkin
A grandmother's hand-taste braised old pumpkin, enriched with the nuttiness of perilla oil and the deep savory flavor of fermented shrimp sauce, melting softly like pudding.
Aha Bujang's Budae Jjigae Ramyun
A budae jjigae ramyun with deep, restaurant-quality flavor, enhanced with all-purpose ramyun dadegi, beef bone broth, sausage, and cheese
Striker Chef's Galbi Meat Southeast Asian Stir-Fried Noodles
A local-style rice noodle dish featuring the unique aroma of lemongrass and lime leaves, stir-fried with spicy-sweet sauce and chewy galbi meat.